Steamed Wontons & Fried Wontons

Wow, it has been so long since I have posted that I have had to create a "to blog" folder on my desktop to clean up all of the files of pictures cluttering it up.  Since I have last posted, I have had these wontons twice.  The first time I had made the filling and there were not enough wonton wrappers to use it all up, so I froze the meat mixture and used it again last night.  Here is the recipe!

Meat mixture
pork or chicken (or shrimp if you are a fancypants)
canned bamboo shoots, drained
canned water chestnuts, drained
green onion
1 egg
3 dashes of Worcestershire sauce
2 tbsp soya sauce
pepper to taste

*process all ingredients together in a food processor

Buy wonton wrappers (make sure they are not dumpling wrappers, as wonton wrappers are thinner).  Wrap about a tsp of meat mixture in the wontons and seal with either water + cornstarch (pre-mixed in a little bowl) or a beaten egg.  There are many ways to wrap wontons, some more elaborate than others.  Look!
http://www.homemade-chinese-soups.com/how-to-fold-wontons.html

I don't actually do any of those.  My techniques are a family secret.  And by family secret I mean that it is too hard to describe in words and I can't seem to find a picture on the internet to show you.

Cooking wontons
I had planned to boil all of the wontons (in a separate pot of water, NOT directly in the broth because the flour from the wrappers will come off into the broth and it will taste bad).  Then I was going to make a separate soup broth with green onions and Chinese vegetables.  However, Aki decided to deep fry some of the wontons and they were DELICIOUS!!!  We dipped the deep fried ones into Japanese mayonnaise.  Last night when we had them again, we actually fried all of them as a delicious Friday treat!