500g pork mince
2 teaspoons crushed fresh garlic and grated ginger
3 spring/green onions, sliced
250g frozen spinach, thawed and excess liquid squeezed out
2 tablespoons each cornflour and Chinese cooking wine
2 teaspoon sesame oil
2 x 250g packets (50) fresh wonton wrappers for dumplings
1 egg, lightly beaten
Combine mince, garlic, ginger, spring/green onions, spinach, cornflour, wine, sesame oil and 1 teaspoon ground white pepper in a bowl. Mix well.
Lay half of the wonton wrappers out on a work surface. Spoon a 2 teaspoons of mince mixture into the centre of each wrapper. Brush edges with beaten egg.
Fold up sides then twist and turn to seal. Place onto a large lined baking tray. Repeat with all the ingredients. Cook now or freeze wontons on a flat tray and when completely frozen - pop into a snap lock bag. Thaw overnight before cooking.
To cook, bring a saucepan of water to the boil. Carefully lower required amount of wontons into water and return to the boil. Simmer for 7-8 min or until cooked, increase cooking time by a 2-3 min if cooking from frozen.
Remove with a slotted spoon and serve over shredded vegetables with sweet chilli sauce or soy sauce. Garnish with sliced spring/green onions.