Combine egg with the pork, minced green onion, minced red chili pepper, minced garlic.

Add 2 teaspoons of soy sauce, and 2 teaspoons of sweet soy sauce/ketjap.

Mix well and refrigerate over night.

Using a teaspoon, make little ball sized meat, add to a wonton skin and fold or roll anyway you'd like and make sure to seal corners with a drop of water, fry in heavy bottom pan. When wontons turn golden and start to float to the top, they are done!

Drain on paper towels.

Use any type of dipping sauces or just plain. I like ketchup mixed with Chinese hot mustard.

Also, they taste even better the next day!