ΘΘΘΘΘ

Whizz all together (not the wanton skins of course).  Dish a teaspoon of mixture
onto the wanton pastry wrapper, use cornflour-water to moisten edges, fold
in half then twist and turn into desired shape

As finger food:
Drop into boiling water and when they start to float check one to see if it’s cooked
Serve with accompanying sauce

As soup:
Boil clear stock with rough chopped coriander, champignon slices and some julienne
veges.  Add wantons to cook