I get out my food processor, and throw in lean pork loin, garlic, fresh ginger, scallion, fish sauce, soy sauce, chinese cooking wine, pepper, sesame oil, and an egg or two. I grind it all around until the pork is chopped up. Then, I set out the wonton skins 4-6 at a time, smear cornstarch paste around the edges, dab some of the pork mix into the middle, fold over into a triangle, and then pull the corners together, to make a proper wonton shape. Malkin: How do you keep the corners together? cornstarch. Malkin: just cornstarch and water? If there's not enough residual cornstarch paste from when you did the edges, you smear a little more on. You can use a cornstarch and cold water slurry, but I've found that I get faster results by making cornstarch and warm water goo. Sometimes, I throw a little shrimp into the pork mix. You can improvise. Whatever you think would be good in the wontons. It's the egg that holds it all together. If you don't do egg, then put a little cornstarch into the mix. Okay, this is really important: Make sure the soup is boiling when you chuck them in. That'll make sure everything sets up properly. If it's not quite boiling, they may get mooshy, or fall apart.