½ cup chopped water chestnuts (canned, rinsed and drained)
1 cup chopped Napa cabbage
½ cup chopped mushroom
1 tablespoon low sodium soy sauce
3-4 teaspoons sesame oil
Place 1 teaspoon sesame oil, garlic and ginger and onions in a large skillet, pan or wok and sauté for a few minutes until slightly browned. Add another teaspoon sesame oil and throw in the celery, carrot and water chestnuts and sauté for about 3-4 minutes. Then add another teaspoon of sesame oil, the tablespoon of soy sauce, the mushrooms and cabbage and sauté for another 3-4 minutes until all the vegetables are slightly softened. Spoon onto a dish and let cool for a few minutes.
Meanwhile, take out the wonton wrappers and lay them out on a cutting board or clean surface. Spoon one heaping tablespoon of the mixture onto one side of the wrapper, wet all the edges with water (using your fingers), fold over the wrapper to make a triangle and pinch close all along the edges. Add the last teaspoon of sesame oil to the skillet on high heat and add the filled wontons, heat about 3-5 minutes on each side until lightly browned and slightly crispy.
Or if you like the outsides softer you can steam them for a few minutes on each side in a the pan in a ¼-1/2 inch of boiling water, with a top on.
Another alternate way to cook the wontons is to bake them at 350 degrees on a baking sheet about 7-10 minutes each side.