Today I'm going to show you how my dearest Grandma 奶奶 taught me to wrap a wonton. On wonton making day my 奶奶 would always round up all us kids to help her. First we would make homemade wonton wrappers.
The nifty pasta maker (I bought one recently and it's still unchanged after all this time!) would be clamped firmly to our dining table. Us kids would fight for the chance to turn the crank on the pasta maker and watch the dough roll through again and again until at last it magically rolled out in thin shiny supple sheets. Grams 奶奶 would then cut the dough sheets into squares with her big chopper knife and then she would have our extra (and small) hands to help wrap up plump snowy row after row of wontons. It's easy once you done it once or twice.
There are other methods to wrap wonton but they all revolve around the most important rule of wonton wrapping: wrap it up snug and tight so that the wonton doesn't fall apart during boiling! For myself, the wrapping I always use is the same one dearest grandma taught me all those years ago.
