Wonton Skins

Store unopened package in the refrigerator. Once opened, keep tightly wrapped in plastic wrap or an airtight container in the fridge. For longer storage, freeze them, separating layers with parchment paper.

Keep the skins covered with a damp cloth while you work to prevent them from drying out.

Use a small amount of water or egg wash on the edges to help seal the wontons.

Don't overfill the skins, as this can cause them to tear during cooking.

Ground pork

Shrimp

Water chestnuts

Scallions

Ginger

Garlic

Soy sauce

Sesame oil

Letting the skins dry out while assembling, leading to tearing.

Overcrowding the cooking pot, which can cause wontons to stick together.

Using too much filling, making them difficult to seal properly.