Take the empty bowl used to beat your egg (there should be egg residue left in it) and add 3 tablespoons of water. This egg water mixture is for sealing your wontons.
Place wonton wrappers on a plate and loosely cover it with a damp paper towel or plastic wrap (to avoid drying out). (See Note 1)
Take your first wrapper and place it down in a diamond orientation. (see post pictures)
Place 1 heaping teaspoon of filling about ⅔ from the top of the wonton wrapper leaving about ½ cm gap from the edges. (see post pictures)
Using your middle finger, dip it into the egg/water mixture and spread it (like you're sealing an envelope) along the two of the edges of the wrapper closest to your filling.
Take the opposite corner of the wrapper and close it over the filling forming a triangle. Press down to seal the wonton and line up the edges as best you can. Lift up the wonton gently and press the edge between your thumb and index finger to ensure a good seal. (see Note 2)
Place the wonton triangle with the longer filling side facing you. Take the two corners from the longer "filling" edge and bring them together towards you like you’re tying a bow. Overlap these corners and seal them together with more egg water. (see post pictures & video). (see Note 3)
Speed up the wrapping process by making 6-8 at a time (whatever number you're comfortable with). Lay out all the wrappers, place the filling, spread egg water and seal etc. Always make sure egg water hasn’t dried up before sealing and spread a bit more if needed.
Place finished wontons in a single layer on cutting board or baking sheet covered with paper towel (to avoid drying out).