Photo 82/365 It's a wrap

Every once in a while, I make a huge batch of wonton to eat and freeze. Unfortunately, since it is only once a year or so that I do this, I always forget which are the good brands. Actually, I don't know what the good brands are; I only know which brands I don't like. The package with the cute panda? Forget it! Too thin, weird color, and not very tasty. The Wei Chuan wrappers were much easier to use.

In case you were wondering how to cook wontons, here's how. If the wonton are frozen, don't defrost them. Just use the same instructions.
1. Bring a big pot of water to boil.
2. Add several wonton. Depending on the size of your pot, this could be anywhere from 10 to 20. The wonton need room to move and expand so don't overcrowd the pot. Stir the bottom of the pot if any of the wonton have fallen to the bottom and gotten stuck.
3. When the water comes back to a boil, add a rice bowl full of water.
4. When the water comes back to a boil again, add another rice bowl full of water.
5. Wait until the water boils a third time.
6. The wonton are cooked when they float to the top of the pot. Remove using a slotted spoon. Add to your soup if you are going to be serving them immediately. Otherwise, put them in a bowl temporarily. If you put them in the soup, they may absorb too much of the broth.