I use finely chopped cooked chicken, a few dashes of soy sauce, and finely minced onion. put a slightly heaping 1/2 teaspoon of filling onto the wonton wrapper and brush the edges of the wrapper with a water and cornstarch mixture. Wrap/form the wontons and drop into simmering seasoned broth. The directions for forming the wontons is in the package. We love wonton soup!!

I love wonton soup, but I have never made it. I found a lot of recipes for it on pinterest and I saved a couple to try, but I haven't yet.

Try the cooking forum. They are very helpful there.

This is one I want to try. She uses shrimp, but you could easily substitute pork or chicken. Everything I have ever cooked from Damndelicious.net, has been great.

Wonton soup

I use extra lean finely ground pork with ginger and sesame oil sometimes add mushrooms. Cook the raw wonton in broth about five minutes.

Raw meat will bind the ingredients together better for me that eggs. Although I cheat as there are several groceries, regular and oriental, that I can purchase them already made.

Making wontons is more work than it's worth, in my view. Especially because you can buy frozen wontons that are pretty good.

Growing up in a Chinese household, we're generally disappointed with restaurant wontons (as OP mentioned, "little") -- unless they're from a hole-in-the-wall mom-and-pop eatery (LA, SF, NY are among the ones we've frequented). My mom has made them for decades, and they're still a treat when we return home to visit: ground pork + minced shrimp as the meat. Now I'm hungry...

Thanks for that link, Marilyn. I bookmarked it for the future.

Making my own is well worth the time, because they're MUCH better than "pretty good". I prefer to use pork.

I use pork, but if I use ground I also mince it a bit more with a cleaver to get the right consistency. Pork, white pepper, sesame oil, a bit of green onion/scallion, a bit of soy sauce, and maybe a tiny bit of oyster sauce.

Or to mince pork finer, ricer works well.

going to "attempt" this tonight or tomorrow...wish me luck and thank you all!

In case this helps, here are the ratios I used when I made wontons decades ago -- yield is ~ 30, depending on how much filling you cram into each:

1/4 lb fresh shrimp, chopped (it's nice to see actual chunks of shrimp in each wonton)

1/4 lb finely ground pork

1/4 tsp minced fresh ginger root (I skip this, but many folks find the ginger offsets the potentially fishy flavor of perhaps-not-fresh shrimp)

1/2 tsp salt

1 Tbsp soy sauce (I use Pearl River Bridge Superior Light)

1/2 Tbsp sesame oil

1/2 tsp sugar

1 tsp rice wine

2 Tbsp finely minced green onion

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Enjoy!