Set up

• Set up your workstation with a small bowl filled with room temperature water, one large bowl to hold the wonton filling, a plate for the wonton wrappers, and a large lined sheet pan to hold the folded wontons.
• To find out which cooking methods are best for different wonton shapes and to learn about the most suitable types of wonton wrappers for various folding styles, please refer to the additional information in the notes section below."

Folding wontons

1. Little boat shape (or the diamond):

• To wrap, take a piece of wonton wrapper and add 1 teaspoon of wonton filling to the center, dap the wrapper with a small amount of water along the edge then fold it in half into a triangle shape. As you fold, gently press out the air bubbles so that the wonton won’t burst. Seal the edges well.
• Flip the triangle up-side-down, dap one corner with water, then gently fold from the center to bring the two points together. Press to adhere well. Rest it over the sheet pan. Repeat the process to finish the wonton filling.

2. Golden money shape (also known as bonnet or ingot):

• Begin with a square wonton wrapper. Place 1 teaspoon of your chosen filling in the center. Lightly dab the edges of the wrapper with water to help them stick together. Now, fold the wrapper in half to form a rectangle, making sure the edges meet neatly. Press gently around the filling to remove any air bubbles and then seal the edges well to ensure the filling is securely enclosed.
• Next, turn the rectangle upside-down, so the seam faces downwards. Dab a small amount of water on one of the bottom corners of the rectangle. Then, carefully bring the two bottom corners together, folding them at the center of the rectangle. Press these corners firmly to adhere, creating a distinctive shape where the two ends meet at the center

3. Lotus flower shape:

• Begin with a square wonton wrapper and place 1 teaspoon of filling in the center. Lightly moisten a small circle around the filling with water. Bring one corner of the wrapper up, folding it in half to form a shape with two pointy tips at the top – it's a unique shape, neither a triangle nor a rectangle.
• Now, gently hold the wonton with the pointy tips facing upwards. Dab a bit of water on one of the bottom corners. Carefully bring the two ends together at the center. Press both ends firmly to seal them.

4. The money pouch shape (or the crunch, the bundle):

• Start with a square wonton wrapper and add half a teaspoon of your chosen filling right in the center. Use one hand to form a 'C' shape with your thumb and index finger, creating a cone-like space. Gently press the center of the wrapper into this space, forming a pouch around the filling. Carefully pinch the top of the wrapper together to secure everything inside and seal the pouch.

5. Goldfish tail shape:

• Start with a square wonton wrapper and add half a teaspoon of your chosen filling right in the center. Dap the wrapper with a small amount of water along the edge then fold it in half into a triangle. Press out the air bubbles and seal the edges well.
• With the triangle shape pointing upwards, carefully roll the bottom half upwards once. This creates a thin, horizontally extended shape, with a triangular, pointy tip at the top. Next, dampen a small amount of water on one of the bottom corners, near the filling. Fold this corner upwards to meet the pointy triangle tip at the top. Repeat this step for the other bottom corner: moisten it and fold it up to the top, gently bringing these corners towards each other.
• Once the corners meet at the top, pinch them together firmly. These two corners form the 'tail' of the goldfish. Use your fingers to gently spread apart the tail ends, giving them a more distinct, tail-like appearance.

6. Pyramid fold (square fold wontons):

• Start with a square wonton wrapper and add 1.5 teaspoons of your chosen filling into the center. Dap the wrapper with a small amount of water along the edge then take two opposite corners of the wrapper and lift them up to meet above the filling. Pinch just the tips of these corners together, leaving the rest unsealed for now.
• Next, grab the remaining two corners, lifting them towards the pinched point. Gently seal these corners with the already pinched tips, forming a gathered top. This creates a unique, four-pointed star shape.

Storage, Freeze, Thaw

• How to store wontons: Once the wontons are wrapped, you can cook them right away or wrap the tray with saran wrap and refrigerate them the next day.
• How to freeze wontons: Wontons also freeze really well. Flash freeze them with the tray until the wontons are frozen solid, then transfer to an airtight and freezer friendly bag or container. You can cook them from frozen, just add about 2 minutes extra of cooking time.
• How to thaw wonton wrappers: To store extra wonton wrappers, wrap them tight in saran wrap and store in the fridge for up to 1 month or freezer for 2-3 months. To thaw, put them in the fridge to thaw overnight. You can also use the wrappers to make air fryer wonton chips, too!