I made my first wontons when I was in elementary school. They were triangles. Because my mother would give me about 3 packages of wontons to fill and fold, I started with the simple triangle and graduated to more complicated shapes. Then I had friends show me their nifty ones. I've also watched plenty of Chinese restaurant cooks fold wontons using a single chopstick or a bamboo spatula. They work at lightning speed. Those wonton professionals have folded thousands, if not tens of thousands of wontons. It just takes practice.
You can devise your own fanciful wontons but it helps to have a foundation to work off of. Here's a video that I taped with CHOW.com for their 2010 Lunar New Year dumpling-a-thon. If you're new to wonton folding or need extra detail aside from what is already in Asian Dumplings, this is the video for you!
Some other helpful links:
- Wonton skin buying guide (tips on finding, choosing, and using)
- Crab Rangoon fried wonton recipe (an American classic)
- Almost Meatless Pork and Vegetable Pot Stickers Recipe (w/ an interesting shape to learn)
- Modern Indian Chile Pea Puffs Recipe(a baked wonton acting like a samosa)