In a medium bowl combine ground pork, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, half of the beaten egg (reserve the rest for sealing), cornstarch, white pepper, and salt. Mix until ingredients are evenly combined and the mixture becomes slightly sticky — about 30–60 seconds of mixing by hand or with a spoon. Chill filling in refrigerator for 10 minutes if time allows to make shaping easier.

Wrappers & Assembly

Prepare wrappers

Place a wonton wrapper on a clean surface. Keep remaining wrappers covered with a damp towel to prevent drying out.

Portion filling

Place about 1 to 1 1/2 teaspoons (roughly 10–12 g) of filling in the center of each wrapper. This amount yields 5 wontons with firm but not overfilled centers.

Fold and seal (classic triangular method)

Dip your finger in the cold water and run a thin line along two adjacent edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out any air and sealing edges firmly. For a finished look, bring the two outer corners of the triangle together, overlap them slightly, and use a dab of water to seal them so the wonton forms a little purse (or leave triangular). Ensure all seams are well sealed to prevent filling leaking during frying.

Frying & Finishing

Heat oil

Pour oil into a medium saucepan or a deep frying pan so that it will be at least 3–4 cm deep. Heat oil over medium-high heat until it reaches 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise steadily without browning immediately.

Fry wontons

Working in a single layer, carefully add 2–3 wontons to the hot oil (do not overcrowd). Fry, turning occasionally with a spider or tongs, until golden brown and crisp, about 2.5–3.5 minutes total depending on size and oil temperature. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining wontons.

Finish and serve

While still hot, sprinkle sesame seeds on the wontons if using. Serve 5 pieces on a plate with the sweet chili sauce or soy-based dipping sauce on the side for dipping. Let cool slightly before eating — filling will be hot.