This depends on what kind of wontons you want to make.

Different wontons are made in different ways, filled with different fillings, and therefore prepared differently.

The most common wonton stuffing is to first beat the pork into minced meat, minced ginger, and chopped green onions as finely as possible. Beat an egg, add salt, a small amount of light soy sauce, a small amount of starch, and an appropriate amount of glutinous rice. If you like it,

If it's numb, you can add some peppercorns and mix it with the meat.

For wonton soup, it is best to use large bone soup made directly from bones. Wash and dry the large bones before boiling them, and bake them in the oven for 10 minutes.

The bones must have some meat. If you don't have an oven, just make the big bones smaller and fry them in a pan with a small amount of oil. In this way, the soup made from the bones will be milky white, which looks good and tastes good.

Wonton (Chinese Pinyin: hún tún or hún tun softly; Cantonese: w?n3 t?n1, pronounced the same as "wonton"; Shandongese: hún dùn; English name: wonton) is one of the traditional noodles of the Chinese Han people, wrapped in thin dough

Stuffing is usually cooked and eaten with soup.

Originated from northern China.

"Dialect" written by Yang Xiong of the Western Han Dynasty mentioned that "cake is called wonton". Wonton is a kind of cake. The difference is that wonton is filled with stuffing and eaten after steaming; if it is cooked with soup, it is called "soup cake".

The ancient Chinese believed that this was a sealed bun without seven orifices, so it was called "hunton". According to the rules of Chinese character creation, it was later called "wonton".

At this point, there is no difference between wontons and dumplings.

Dumplings have not changed significantly over thousands of years, but wontons have been developed in the south and have an independent style.

Starting from the Tang Dynasty, the names of wontons and dumplings were officially distinguished.

Eating wontons in many places in my country has the custom of eating wontons during the winter solstice.

During the Southern Song Dynasty, Lin'an (now Hangzhou) also had the custom of eating wontons every winter solstice.

Zhou Mi from the Song Dynasty said that Lin'an people eat wontons during the winter solstice to worship their ancestors.

It was only in the Southern Song Dynasty that the custom of eating wontons to worship ancestors during the Winter Solstice became popular in my country.

Since its development, wonton has become a famous snack with many names, different preparations, delicious flavor, and is loved by people all over the country. There are many special wontons in various places that are well received by diners. The famous one is Chengdu Long Chaoshou.

There are many varieties of Chaoshou in restaurants, with thin skin and tender fillings, and delicious soup; Chongqing's Guoqiao Chaozhou is exquisite in wrapping and pinching, with a variety of seasonings, and can be eaten with seasonings; Songyunlou's three-fresh wontons in the Old Town God's Temple in Shanghai are filled with delicious fillings.

The ingredients are exquisite, with thin skin and filling, and delicious color; Ququ from Urumqi, Xinjiang, is stuffed with mutton, has thin skin and tender filling, and the soup is clear and delicious, etc.