Wontons ...

Mince Meat - 100 gms
Spring Onions - finely chopped - 2
Mushrooms - Re-hydrated Shiitake diced - 3
Ginger (Inch Piece) - finely chopped - 1
Oyster Sauce - 1 ½ tbsp
White Pepper - Large pinch (Optional)
Splash of Soy Sauce
Cornflour - 1 tbsp

Mix the above ingredients thoroughly. Leave it to sit for about 15 minutes.
Take a Won Ton wrapper in your hand, leaving the others well covered to prevent drying out. Place a teaspoon of the mince mix in the middle. Wet the edges and fold over into a rectangle.
What you are trying to do here is wrap the mix so that it remains sealed and does not open in the Soup, Some are known to make various shapes, you choose yours. Imagine a hankie with sand in the middle.

To cook, simmer in some water for 10 mins.
Avoid cooking in the Soup stock as the flour dusting from the wrapper will cloud the Soup / Stock.
Add to stock with or without noodles.
These freeze very well, and can be cooked from frozen.
This mix will makes approx 25 dumplings

Chef’s Tip: I like to add Fresh green Chillies, Garlic with some Coriander in my mix.
The choice of meat has to be which cooks easily, such as baby lamb, Prawns, Chicken, Etc.
However, you could use Beef, Pork, Lamb, Chicken, Seafood or even Vegetables of your choice.

All those from the continent of Africa & Asia, a Kebab mix will do perfectly. I often do that, from my left over mix the day after the Barb’Q.