In a large bowl, mix together all ingredients until well combined.
Place a Wonton wrapper into the palm of your hand, with the corner facing your index finger. ‘Scrape’ the meat filling with a butter knife to form into an approx. 1 inch meatball and place meatball in the center of the wrapper.
*Optional* Lightly brush a little water or egg wash on the edges of the wrapper before folding for an extra seal (I skip this step since the filling keeps my wrapper sealed well enough).
Fold the bottom corner up into a triangle and remove excess air (if present). Press together firmly.
Place your left and right thumb on each side of the meatball filling. Make sure your fingers on the back of the dumpling are also placed on each side of the filling. With your thumbs and fingers holding the wrapper in place, pinch the wrapper together in an inward motion to create a pleated dumpling (careful not pinch too hard as that may cause wrapper to tear).
Press the center seal once more to make sure it is closed tightly. The resulting dumpling will look plump with pleated sides (kind of like a money bag).
Place on a tray lined with parchment paper and cover with a hand towel. Repeat steps 1 to 7 until all of the wrappers are filled. If you have filling left over, you can freeze it for later use or make meat balls to add to soup.
To fry Wontons
Heat oil in a large sauce pan (deep enough for wontons to submerge) until it reaches 350°F (177°C) or until oil is bubbling when a wooden chopstick is dipped into the oil.
Carefully drop about 8 or 10 Wontons into the oil. Do not over crowd pan. Wontons will sink to the bottom at first, then float to the surface and are done frying when golden brown (and you hear less sizzling). Cool Wontons on a wire rack with a tray underneath to catch oil.
Serve Wontons with Thai sweet chili sauce
Can I substitute ground pork for another ground meat filling?You can substitute with ground chicken or turkey to achieve a similar flavour and texture to the pork.What is the difference between Wontons & Dumplings?The difference is in the shape, colour, and thickness of the wrapper. Wonton wrappers (aka. Wonton skins) are square in shape, yellow or white in colour and made thin. The wrapper consists of flour, egg, water, and salt. Dumpling wrappers (aka. Dumpling skins) are round in shape, white in colour and made thick. The wrapper consists of wheat flour, such as all-purpose flour, and water.Can I air fry Wontons instead?Absolutely! It is definitely a healthier alternative to deep frying. Place wontons into your air fryer spaced apart by 1 inch. Lightly spray oil or brush cooking oil on the Wonton dumplings and air fry at 350°F (177°C) for 8 to 10 minutes or until golden brown.