Add all of the ingredients to a large mixing bowl (except for the wrappers, of course) and mix well by hand for about 1-2 minutes
Assemble the wontons by taking a wrapper, lining the perimeter/edges of the wrapper with cold water using your finger (this serves as a glue), placing a pinball size of the rolled filling mixture in the center of the wrapper, taking the bottom edge to meet the top edge and sealing the edges of the wrapper together so that the meat is nice and tucked in like a rectangular pocket. Then, take the top flap of the wrapper where the two edges have been sealed together, lightly fold it upwards and lay it against the meat-filled portion of the wrapper while curving down the the two sides of the wonton so it forms a curved, rainbow shape where the bottom will become naturally pleated. Allow the curved sides to rest against the meat-filled portion of the wonton where it should stick. And that’s it! (NOTE: See step-by-step photos and the video above as that will be very helpful as a visual guide – you’ll get the hang of it really quickly after 2 or 3 wontons. And I suggest you have two people do this: one person to roll the meat into pinball-sized balls, placing it into the center of the wonton skin and the other to do the wrapping as it will be a lot less messy and avoid getting the filling meat on the outside of the wonton wrapper since it’s a different set of hands handling each task)
As the wontons are fully wrapped, place them one-by-one into a container and place an airtight lid on it when done. You should get about 40-50 wontons when all’s said and done

https://www.youtube.com/watch?v=Ap-R2R9B20M