By the different wrapping methods and shapes, wontons are usually categorized into four types, namely: official hat style, pillow bag style, umbrella cover style, and copious hand style.　

(A) Official Hat Style:

Step 1: The filling is placed in the center of a large thin wonton skin.

Step 2: Fold along the diagonal to form a triangle.

Step 3: Smear a little water on each end of the crust.

Step 4: Take it up in your hands and fold it and press it tightly.

Step 5: Fold only one end, leaving the other end still upright in a triangular shape.

(2) Pillow Wrap Style: Step 1: The filling is placed in the center of a large thick wonton skin.

Step 2: Fold the opposite corners over each other.

Step 3: Fold up the left side with a little water.

Step 4: Dab a little water on the right side and fold it over.

Step 5: Let the closure face down and put it upside down (you can adjust the width to a rectangle or square by yourself).

(3) Umbrella Cover Style: Step 1: Spread a layer of the meat mixture with a spatula on the thin large wonton skin.

Step 2: Gather around the edges with your fingertips.

Step 3: Fold up the left side with a little water.

Step 4: Pinch again with your tiger's mouth to seal.

Step 5: Back snap to shape, that is, two finished products of umbrella cover style ravioli.

(D) Copycat Style: Step 1: Meat filling is placed on the small wonton skin.

Step 2: Fold along the diagonal to form a triangle.

Step 3: Dab some water on one of the corners.

Step 4: Fold the other corner up to form a coppa shape.

Step 5: Pull the ends neatly so that the filling bulges in the center, forming a Yuanbao shape with the ends sticking up.