Today, I made wontons with my grandma.

Wontons are a delicious staple of Chinese cuisine! My grandma used to cook a lot, but isn’t physically able to manage much in the kitchen nowadays. Folding wonton is something she can still do one-handed, though!

The ones we made today had a minced pork filling with water chestnut for an added crunch.

Here are highly schematized depictions of how we folded them. I was happy to get my Pau Pau’s thumbs-up approval for my work.

Start off with a small chunk of filling in the center of the dough square. Brush or dab a streak of flour-water mixture around the meat. This will act as a glue when folding the wrapping.

Fold the dough in half.

It should look something like this.

To get the classic wonton boat/hat shape, push up at the bottom center so that the left and right corners come down.

Use some more water and flour to stick the left and right corners together.

Here’s our final product! We made seven of these trays – some for lunch, some frozen for a later meal.