In a mortar pound the white peppercorns until finely ground. Add the garlic cloves and coriander root then pound everything until a paste forms. Set aside.
In a mixing bowl combine the pork, paste, salt and pepper then mix well.
Prepare to assemble the wontons by having ready a clean work surface, a butterknife or chopstick, a small bowl of water, a tray to lay out the finished wontons and a moist towel to cover them.
On the work surface lay down a wonton skin with a corner facing you. With the knife or chopstick deposit about a teaspoon of filling in the middle of the wonton.
Moisten the edges of the wonton skin. Fold one corner to the opposite corner but miss it by a few centimetres. You should have a triangle shape that's slightly off, with two tips. Press all the air out from around the filling.
Moisten one of the triangle side tips and fold them together, so the triangle turns into a crown. You are done. Lay it down onto the tray and cover with the moist towel.
Repeat with the rest of the wonton skins and filling.
If you want to freeze them put the tray into the freezer with none of the wontons touching each other until they are frozen solid. Only then put them into a freezer bag or container.
If you want to cook then straight away heat the vegetable oil in a heavy bottomed saucepan over medium heat. When hot drop the wontons in and let them fry until golden brown. Don't crowd the wontons or they won't crisp up properly.