Part 3: Assemble the Wontons
Set up your workstation: a small bowl of water (or the beaten egg), the wonton wrappers covered with a damp towel to prevent drying, and the filling.
Place a wonton wrapper on a clean surface in a diamond orientation (one point facing you).
Place about 1 heaping teaspoon of filling in the center of the wrapper.
Dip your finger in the water or beaten egg and moisten the two edges of the wrapper that are farthest from you.
Fold the bottom point up and over the filling to meet the top point, pressing to seal the two moistened edges, forming a triangle. Gently press out any air pockets around the filling.
Moisten one of the bottom corners of the triangle. Bring the two bottom corners together (one on top of the other, overlapping slightly) and press firmly to seal. This creates the classic wonton shape.
Place the finished wonton on a lightly floured or parchment-lined baking sheet and cover with a damp towel. Repeat with the remaining wrappers and filling.
Part 4: Cook and Serve
Bring a large pot of salted water to a boil.
While the water is heating, place a handful of greens (if using) into the bottom of each serving bowl.
