This is my last post for 2018, and as I wrap up the year, I’m going to share a very traditional recipe that also requires some wrapping up.  Today I’m sharing our family recipe for Shanghainese wontons.  It takes a bit of effort, but homemade wontons are much yummier than store-bought frozen ones, definitely worth the time.  We always make extra to put in the freezer for later as well. Leaving aside cantonese wontons for now, there’s usually two types of Shanghainese wontons:  small ones or big ones.  Literally that’s what they’re called in Chinese. Small wontons （小云吞）- usually filled with just meat and maybe some shrimps, these are “wrapped” as…