When making wonton soup there are two basic approaches; make highly-seasoned, full-flavored wontons and cook them in a fairly plain broth, or make a more plain, subtlety flavored wonton and cook it in a highly-seasoned, full-flavored broth. You know we have to consider that old Yin Yang balance thing. My method, as seen in this clip, is closer to the first style. This is also a great soup to clean out the veggie drawers in the fridge, as almost any thinly sliced vegetables would work in this soup.  As you’ll see, the broth part of this dish is really simple, the pork filling is also extremely easy, but what scares the average cook away from trying this dish is the folding of the wontons. I have you covered! Not only do I show you how to do the basic fold in my clip, but below the ingredient list I’ve also added another clip, of another cook demonstrating three different wonton folds (and as much as I hate to admit it, he does a much better job!). So, after watching my clip, check out his clip also (he even uses a baseball analogy). Enjoy!