2. Put the quick-frozen wonton in boiling water and gently put it, so as to prevent hot water from splashing out and scalding people.
3. Gently push the wonton with a spoon as soon as it enters the pot to prevent it from touching the bottom and touching each other. Neglect of this step will lead to wonton leakage, and it is best to continue until the water rolls again.
4. See the water in the pot roll up again, the wonton floats up, put some cold water into the pot, and continue to cook until it rolls up.
5. When the water boils again, turn down the fire and cook for 1 min.
If wonton is compared with dumplings, the skin of wonton is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm; The dumpling skin is round with a diameter of about 7 cm.
Wonton skin is thin and transparent after cooking. Therefore, due to the difference in thickness, it takes less time to cook wonton and dumplings in the same amount in boiling water.