This can be made into fried wontons or into a wonton soup
These aren't traditional Chinese wontons, they borrow ingredients from a few cultures, but they are delicious. They can be boiled and eaten with a dipping sauce (here's one that I like on just about anything), or pan fried then steamed and eaten with a dipping sauce or served in a simple soup. If making soup or boiling them use square wonton wrappers, if you go the pan fried and then steamed route use round wrappers.
You really can't go wrong no matter which way you serve them. Just serve them. Well? What are you waiting for? Go on, get in the kitchen.
In a large mixing bowl, add all ingredients except one egg and the 2 tsp of water.
Mix egg and 2 teaspoons of water in a small bowl. Use about one heaping teaspoon of filling per wrapper, you want them plump but not over stuffed.
If using round wrappers:
Put filling on one side, leaving about a 1/4 inch of space from the top. Dip a finger in the egg mixture and run it along one half of the wrapper, fold the empty half over the filling and pinch around the edge to seal. You can leave as is, or flute the edges. Don't ask me how, I'm awful at this so I leave the edges plain. YouTube is excellent for learning how to fold dumplings of all kinds, just know it takes a lot of friggin practice.
If using square wrappers:
Place filling near one point of the square, moisten along two sides of the square and fold over so you have a triangle. Take the two points along the longer side and bring together, seal them together with the egg wash and pinch to secure.
Bring a large pot of water to a boil and boil in a few batches, 10 - 12 minutes each. Use a spider or slotted spoon to remove the wontons and serve in a bowl, drizzle with the dipping sauce and top with sliced green onions and toasted sesame seeds.
Working in batches so the pan doesn't get over crowded, pour a few teaspoons of neutral oil in a non-stick pan with a lid, and heat over medium-high heat. Add the dumplings and fry on each side until deep golden brown. Add about a quarter cup of water and bring to a boil, cover and steam until all the liquid has evaporated. Serve in a bowl along side the dipping sauce.
Bring stock to a simmer and add bok choy, green onions and wontons. Simmer about 10-12 minutes and serve with chili oil.
