Finely dice water chestnuts and red pepper.

Mince garlic.

Combine pork, water chestnuts, red pepper, garlic, ginger, soy sauce and sesame oil until there is no liquid in the bowl.

Seperate wonton wrappers and lay out so that you can assemble all of the wontons at once.

Drop 1/2 Tbsp of the wonton filling in the centre of each wrapper.

Brush one corner of the wrapper with egg in an L shape.

Fold the dry corner (the corner that doesn't have the egg on it) to form a triangle, and press to seal.

Fold the bottom corners of the triangle on each other and use more egg to seal them if needed.

At this point you can either cook them fresh, or freeze them.

If freezing, spread out on a sheet pan so none of the wontons are touching. Freeze for 1-2 hours. Store in a silicone or plastic bag.

To cook, heat 2 Tbsp canola oil in a frying pan. Add in wontons, making sure not to crowd the pan.

Fry for 2 minutes until golden, then flip and fry for another two minutes.

Add 1/4 cup water or broth to the hot pan and cover with a lid. Let steam for 5 minutes.

Serve with soy sauce or sweet chili sauce for dipping.