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.
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- 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.
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- Fold the dough in half.
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- It should look something like this.
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- To get the classic wonton boat/hat shape, push up at the bottom center so that the left and right corners come down.
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- Use some more water and flour to stick the left and right corners together.
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- Here’s our final product! We made seven of these trays – some for lunch, some frozen for a later meal.
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