In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, oyster sauce, curry powder and kale and mix well to combine.
To make the egg wash, in a small bowl, add the water and egg and whisk with a fork.
To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, place 1 teaspoon of mixture in the center of the wrapper. If boiling, add 1 tablespoon of the mixture. Dip a finger in the egg wash, and paint all 4 edges with the wash.
Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.
Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.
Heat the oil in a wok or heavy bottomed kadhai.
Add a few wontons to the oil to fry, turning occasionally until they are golden brown.
Remove them to a draining rack placed over a baking sheet so they can drain excess oil.