There are three ways to wrap wonton: the first method: the stuffing is placed on the wonton skin, folded diagonally together, and the folded part is solid. Two small sharp corners are folded inward and pressed, and a wonton is wrapped; The second method: put the stuffing into the wonton skin and fold it into a rectangle, compact the edge, and bend the two sides inward for compaction; The third method: pinch the wonton skin upwards along the direction of chopsticks to make it look like a "small bag".

Wonton is a traditional snack originated in the north of China, but it is developed in the south. In addition to being called wonton, they also have a variety of names. Guangdong calls it wonton, Hubei calls it wrapped noodles, Jiangxi calls it clear soup, and Sichuan calls it wonton. With different wrapping methods, fillings and ingredients, wonton can evolve into various delicious flavors.

In Dialect written by Yang Xiong in the Western Han Dynasty, it is mentioned that "the cake is called Tun". Wonton is a kind of cake, the difference is that it is filled with meat and eaten after cooking; If cooked in soup, it is called "soup cake". Ancient China people thought it was a kind of sealed steamed stuffed bun, which had no seven orifices, so it was called "Chaos". According to China's rules of word formation, it was later called "Wonton". At this time, wonton is no different from dumplings. From the Tang Dynasty, the names of wonton and dumplings were formally distinguished.

The trick of making wonton: stir the meat in one direction, so that the meat is delicious.

Boil wonton: Add wonton after the water boils, and add a bowl of cold water when the water boils again. Do this for three times, and the boiled wonton is delicious.