So, we’re celebrating New Year’s today with my mom’s family (since we couldn’t do it on Tuesday). For breakfast (more like brunch), we had ozoni. At the moment, we’re getting everything read for dinner.

One of the food items we have for dinner are wontons (quite different from the ones shown on Wikipedia–these ones are more triangular and these ones* don’t go in soup).

*Anyone know if this is a JA spinoff of the Chinese ones?

(Yes, that’s right. I feel another how-to coming on. )

1. I’m not sure what kind of meat is used, but it needs to be made before you fold the skins (I don’t know anything how that’s done or if you could buy it in stores, since I never had to do it).
2. The wonton skins come in packages of about a hundred or so you could find in some stores.
3. A small portion of meat is placed on the wonton skin. (If it’s too large, it’s going to be hard to fold it without the skin tearing. If there’s too little, then…it won’t be meaty enough. )
4. Two of the edges are wettened with water. It should be wet enough so it’s a little sticky, but not so wet that it’s…no longer sticky.
5. The dry edges are folded over the wet ones.
6. The already folded ones can be put aside on a plate, so whoever’s the frycook could fry them.
7. The finished product.