Following the recipe here: http://steamykitchen.com/blog/2008/08/04/wonton-noodle-soup/, using 250g pork, I made 20 'various shapes' of wontons (I cannot seem to produce a uniform shape, unfortunately). The recipe works fine but I'd recommend using 2 teaspoon of cornstarch to smoothen the texture of the meat. The trick on adding in wonton when the water is warm but not boiling is really great. The wonton stay together & didn't open up.
Add in some egg noodles & boiled bak choy, my home made wonton soup is done. Mine looks much less interesting than the recipe website & I skipped scallion (I don't want to use a little & end up with a lot of scallion left overs) but personally I think it taste just fine. If I cook again next time, I'll probably add some pork into the soup & boil it to taste more than just chicken broth :)
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