Sometimes we just can't get enough of wontons. They are irresistible nuggets of yum. They are customizable. They can dress up or down. They can be perfectly imperfect and be the star of your plate.

When it comes to the weekends, this is a great recipe to try. It's relaxing, simple and quick to accomplish. If you time it just right, you'll even have one less counter or table to wipe down - just by eating it straight out of the pot!

But for me, making wontons holds more than the savory flavors of that moment. It also pockets the memories of my childhood.

I learned how to make wontons when I was a busy-body, 5-year-old running around Golden Palace's prep kitchen. I was given my own mah-jong table with a stainless bowl of raw filling and a pack of cold wonton skins. I kneeled on the golden yellow chair and stuffed those skins with a plastic knife as my sole utensil. I still remember all the dusting flour floating onto my clothes; and my fingers caked with the meat mixture from making so many trays of wontons. It was 10 wontons on a tray that fit 80, but, hey! I was only five.

The best part though? I was sitting within ear shot of the 6-8 Chinese ladies rolling egg rolls while sharing the daily gossip in Toisanese. Oh, the stories!