There is an old method that Chinese people use to cook wontons, dumplings.
**For fresh wontons or dumplings:** Put them in BOILING water. They will drop down the temperature a little bit. Wait until the water comes back to a boil then you add in 1/2 cup of cold water to drop down the temp again. By adding cold water, you can make sure the filling is fully cooked and the skins will be perfect. As it comes back to a boil, the wontons should float to the top. That means it is fully cooked and you can take it out. Season it with anything you like.
**For frozen wontons or dumplings:** Put your wontons in COLD water. Turn the heat to high and bring it to a boil. Once it comes to a boil then you add in 1/2 cup of cold water to drop down the temp. Wait for it to come to a boil. Add 1/2 cup of cold water again. As it comes back to a boil, the wontons should be fully cooked. The difference is that for frozen wontons, you add cold water to the pot twice.
This method is called "点冷水" in Chinese and it works perfect every single time no matter what pot, stove you are using or what size of the wontons you are cooking.
