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Wontons are made by spreading a square wrapper (a dough skin made of flour, water, and salt) flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. Wontons are commonly boiled and served in soup or sometimes deep-fried. Stuffing can be made from vegetables or non-veg like chicken.