The quality of the wonton wrappers matter a lot. Ideally, you want a wrapper that has a silky and smooth texture after cooking, but that is decently thick so that it holds up well during boiling. Luckily in Vancouver, there are lots of asian grocers that carry good ones. We get these from the Richmond public market, from a little store that makes fresh wonton and dumpling wrappers and noodles.
Take a sheet of wonton wrapper and scoop a tsp sized amount of the filling into the centre.
Dip your right index finger into the bowl of cold water and wipe the wet finger along the bottom of the wonton (see image), to create a wet strip.
Fold the wonton wrapper over, in half widthwise, and press down along where the wet strip was. You're creating a bit of a seal here now.
Now place your two thumbs along the bottom edge and fold the top two corners around. Dip your finger into the water bowl again and wet one of the top corners and fold so the two corners touch. Squeeze together so the two corners are sealed together.
This is what the finished wonton should look like.
Place on non-stick tray in neat rows. We used to save the bottoms of our cake trays which were perfect for this purpose. You can also line baking trays with parchment paper.
If you want to serve this as wonton soup, bring a big pot of water to boil and drop wontons in. Boil until wontons are cooked and floating to the surface. For your soup base, you can go fancy and create chicken or pork bone soup stock from scratch or you can use some buillon and create a soup stock that you season with some sesame oil and chopped green onions. Scoop out your cooked wontons into bowls of this soup and serve. You can also serve it dry with a szechuan style sauce. I'll share the recipe for that separately. To serve it like this, drain the wontons from the boiling water, place into a big bowl, and mix a few teaspoons of the sauce in right away, before the wontons start sticking together.