I got inspired to make this, funnily enough, by a westernized recipe from the Herald Sun, it said to use beef mince and pork fat, but I reverted to my Chinese-ness and just used pork mince. It's so easy to do, just put some seasoned mince pork into the wanton skins, and steam for 10 minutes! Preparing the pork is easy - season it, then add some cornflour and an egg to make it bind and set. For a traditional tasting one, I used sesame oil, soy sauce, spring onions, dark soy sauce, and tiny bit of sugar. You could add chopped chilli, coriander, shaoxing wine and ginger too.
The wanton skins stick when wet, so wet the edges that you want to stick. Serve with chilli sauce.