2 teaspoons plus 3 tablespoons vegetable oil
4 ounces ground pork, coarsely chopped to loosen
2 tablespoons minced fresh ginger
3 tablespoons sliced scallions, white and green parts
2 cloves garlic, minced
1 brimming cup chopped fresh shiitake or white mushrooms
1 cup tightly packed chopped napa cabbage (use leafy parts and center spines), or 1/4 savoy cabbage, cored and cut into thin ribbons and then coarsely chopped
1/2 cup shredded carrot (use largest hole in grater)
1 teaspoon unseasoned rice wine vinegar
2 tablespoons light (regular) soy sauce
1/3 cup cilantro or Thai basil leaves, chopped
1/2 teaspoon sesame oil
Scant 1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 wonton skins, store bought or homemade
1 cup water
2 teaspoons toasted sesame seeds (optional)