Season ground chicken with 1 Tbls of soy sauce and rooster sauce, a little salt. Let sit for an hour or more. In wok or large pan put 3 rounds of canola oil with 2Tbls of sesame oil. Fry chicken until just browned. Remove from wok.
Add garlic, ginger, onions, mushrooms, cabbage mixture. Add oyster sauce, siracha, thyme, chives. Add chicken back in. Add cilantro. Simmer for 5 more minutes.
With your finger spread Wonton wraps with water on sides and fill with chicken mixture. Seal each corner to corner. See picture.
In a non stick skillet, pour sesame oil (2 rounds). Place as many wontons can't fit. Let bottom brown for about 4 minutes. Pour a little of water in pan. Have a lid available. Quickly place the lid over to pan to steam wontons.
