8 ounces faux meat (preferably chicken-style or pork-style), roughly chopped
2 stalks scallions, finely minced
1 Tbsp soy sauce
1 tsp rice wine vinegar
1/2 tsp cornstarch
1 tsp sesame oil
~2 Tbsp water chestnuts, finely minced
1 handful cilantro, finely minced
1/4 tsp white pepper
1/2" minced ginger
2 Tbsp xiaoxing rice wine or sherry
1 package wonton wrappers
broth for servings
1 scallion sliced, and a handful spinach, washed and chopped (optional)
Bring a pot of salted water to a boil, and heat up broth for serving. Add spinach to broth if desired.
Place the faux meat in a food processor, and pulse until it is reduced to small bits. Turn out into a bowl, and add the remaining filling ingredients. Taste, and adjust seasonings as needed (different proteins come with different seasonings, so feel free to tweak to best season your wontons).
Open the package of wrappers, covering with a dishtowel when not using (they can dry out quickly). Grab a small dish of water with a pinch of cornstarch, and lay out a few wrappers on your work surface. Place a scant tablespoon of filling in the center of each one, and moisten the edges with your cornstarch water. Fold each wonton in half to form a triangle, pinching or pressing the edges so that they seal. If desired, take the edges of the smaller corners of the triangle, and pinch together to join. Repeat until you've formed all of your wontons. Make sure your work surface remains relatively dry, so that you don't accidentally glue down your wontons. If you would like to freeze any wontons, place a plate of them in the freezer at this stage. When par-frozen, move to a sealed container.
When your wontons are shaped, place a batch of them in the boiling water and simmer, gently, until they rise to the surface and the wrapper is cooked (it should only take a few minutes). Remove with a skimmer or slotted spoon, and repeat until they are all cooked. To serve, place a few wontons in a bowl, add the broth, and top with a few scallions.