It features a thin wonton skin and a pork filling.

The dough filling is the mixture of ground meat or fish with flour, wrapped in wonton skin and fried.

The dough enveloping her amorphous beef pillows is thicker than a wonton skin.

Lay out a wonton skin and lightly brush the edges with the egg white.

Brush the edges of 1 of the wonton skins with water.

Place the wonton skins on a work surface in a single layer and brush lightly with the egg mixture.

Place a rounded tablespoon of the filling in the center of 8 of the wonton skins.

It was a thick, dense deep-fried wonton skin filled with smoked duck, corn and cabbage.

Then, using a teaspoon, put a small amount of filling in the centre of each wonton skin.

Continue until you have used up all the filling or wonton skins.