Three Popular ways to fold wontons

1: The Bonnet

The Chinese call this method the “bonnet,” because the wontons look like little heads with bonnets on.

It the one go-to folding method for most of the wontons we make, and makes a compact shape with tasty, chewy folds. Here’s how to do it

1. Take a square wonton wrapper, and use your index finger to dab the edges of the wrapper with water.

2. Place 2 teaspoons of filling in the middle of the wrapper.

3. Fold in half to create a rectangle.

4. Grasp the bottom corners of the rectangle (the filling side, not the seam side), and dab one of the corners with a little water.

5. Bring the two corners together and squeeze to seal.

And there you have it your first bonnet wonton.

2: The Diamond

This method is similar to the bonnet, except that instead of folding the wrapper in half into a rectangle, you fold it in half into a triangle. When the two ends on the filling side of the triangle are brought together, you get kind of a diamond shape. 

1. Take a square wonton wrapper, and use your index finger to dab the edges of the wrapper with water.

2. Place 2 teaspoons of filling in the middle of the wrapper and fold in half along the diagonal to create a triangle.

4. Bring the two corners together and seal. 

3: The Scrunch

This is the simplest and most specialized wonton folding method. This method is used to make a particular type of light wonton, using very thin wrappers. You basically gather the wrapper around the filling and squeeze to seal. 

1. Place a small amount of filling on the wrapper.

2. Make a loose fist with your hand, and push the wrapper/filling into your fist.

3. Gently squeeze to seal.

That’s it!