Step by step
I already had the ground pork (4 pounds) and some soy sauce mixed up (more soy sauce added later). Then I added in the eggs:
Mixed the eggs in, then added chicken bouillon:
Mixed the chicken bouillon in, then added chopped green onions (this wasn't all of it, I just took a picture before I put all of it in, which was about 3.5 bunches):
Mixed the green onions in, then added more soy sauce, as well as sesame oil, both to taste:
The filling ingredients don't have to be added in any particular order, but you don't want to end up with filling that's too runny, so I tend to add in the dry stuff towards the beginning and finish off by adding the soy sauce and sesame oil so that I don't overdo it. The wontons also taste better if the filling sits overnight in the fridge to marinate.
When it comes time to actually wrap the wontons, this is my setup:
The bowl of water is to seal the wontons as you're wrapping them. The flour is to keep the wontons from sticking to each other or to the pan after you've wrapped them.
Put some meat on a wonton skin (not too much, otherwise it will rip the skin). Line two adjacent edges of the skin with water:
Then fold diagonally to end up with a wonton like. Press the edges together so that the water seals the meat in:
Then take one corner and fold to the middle of the opposite edge. Use water to make the corner stick to the edge:
Then fold the remaining corner up, kind of like before. Use water to make the corner stick:
The wontons can be frozen or eaten immediately, either boiled in broth/soup or fried. Frozen wontons last several months in the freezer, and can be cooked straight out of the freezer (no defrosting). If boiling, you can tell when they are almost ready when they start to float.