Pork Wonton Filling Recipe and full instructions on how to fold wonton dumplings, from The Art of Chinese Cooking by the Benedictine Sisters of Peking.
The measuring cup used is American, holding 236 ml of liquid.
Use the same type of doily as those for Spring Rolls, but be careful to pinch the edges together tightly; or the doilies for Pork Dumplings may be used.
How to fold Wonton
Fold as illustrated, sealing edges with a mixture of 1 tablespoon of cornstarch / cornflour and 1/2 cup / 120 ml of cold water. Cook in 6 cups / 1400 ml of Chinese soup stock until thoroughly done (about 20 minutes). Serve hot as soup.
Wonton may also be fried in deep fat until golden brown. Serve as hors d’oeuvres or as a main dinner dish. They may also be boiled in plain water.