In a small bowl, combine pulled pork, ginger, soy sauce and chives.
Clear off a work surface area, line a baking sheet with parchment, and fill a small bowl with water to seal the wontons. Lay out several wrappers at a time and scoop out 1 heaping teaspoonful of the pork mixture onto each wrapper.
Paint the edges of the wrapper with water, then fold in half, forming a triangle (or forming a half-moon if your wrappers are circles). Then, paint the 2 edges of the triangle with more water and fold up each side twice (making two small creases over each edge). Once sealed, transfer to the prepared baking sheet. Repeat with the remaining filling and wrappers. Freeze for future or cook immediately (see below).
To freeze: Lay out stuffed wontons on a parchment-lined baking sheet and freeze solid. Transfer to a plastic bag and store in freezer.
To cook from frozen or fresh: Pour canola or grapeseed oil into a large sauté pan, to a depth of about ¼ inch. Heat over high heat. Once the oil is hot, carefully add the wontons (this may need to be done in batches) and cook on the first side for 2 to 4 minutes, or until starting to brown, then flip and cook for an additional minute. Serve the warm wontons with extra soy sauce and chopped chives.
