Wontons are definitely one of the most common foods in Chinese cuisine, and they vary from region to region, mostly popular in the south, as the north is better known for dumplings and buns. The name for wonton also differs from one province to another. They are usually considered “snack food” in the afternoon or late night. As I recall from childhood, they were often served in between ma jong games at my grandparents’. And since my paternal grandma (nai-nai) was a native of Sichuan, the Sichuan style wontons are the ones I am most familiar with.
These “hot oil wontons” (as its literal translation denotes) are eaten dry, with a mixture of aromatic toppings (sans soup), which is different from the Canton and Shanghai styles, often served in a broth.
Add wontons to a pot of boiling water. When it is boiling again, add a cup of cold water to it. When that comes to a boil, you’re done. Remember: It is the same to cook fresh versus frozen wontons (as it will just take frozen wontons a bit longer to come to a boil), and there is NO need to defrost fozen wontons.