1
mix all ingredients together in a bowl, make sure all ingredients are distributed and uncooked pork is completely infused.
2
Have a small bowl with cold water placed in front of you, as well as a clean flat surface.
3
Take one wonton wrapper and scoop 1 tsp of meat mixture into the center of the wonton. Choose a wrapping style from any website. Easiest method is meat in the middle, drip water from your finger along two edges of the wonton in a triangle shape. Fold the dry edges to match the wet ones forming a samosa-style triangle. Take the tips of the triangle and fold together in the center to look like an envelope.
4
Boil water. Once all wontons are formed, rest them on a plate near the stove. Once water is boiling take a slotted spoon and stir the water until a whirlpool forms, drop a few wontons in and keep the water swirling as they cook, making sure they don't stick. Cook for 5 mins each round.
5
Once cooked, place the wontons on a plate to dry off without piling them (to prevent the pasta sticking). Any leftovers can be left to dry then placed in a ziplock bag to freeze for next time.
6
Use wontons in a simple broth soup with noodles and other veggies, or fry in oil for 2 mins in a pan and serve with hoisin/soy sauce as potstickers.