For the filling:

1. Put the bowl of the food processor in the refrigerator for at least 30 minutes to chill  
   
   

2. Remove the chilled work bowl from the refrigerator and fit it with a steel blade
   
   

3. Add the pickerel, smoked whitefish, salt and pepper in the bowl
   
   

4. Pulse for 5-10 seconds
   
   

5. With the food processor on, slowly add the cream until the filling is firm but still soft. It should have a mousse-like consistency
   
   

6. Place about 2 tablespoons of the mousse in the center of each wonton wrapper
   
   

7. Encase the filling by bringing up the sides and pinching the edges together at the top to form sack-like bundles
   
   

8. To cook the wontons, place the filled wontons in a steamer basket over boiling water  
   
   

9. Cover the steamer and cook 6-8 minutes or until the mousse is cooked (Work in batches if necessary)
   
   

10. Remove the cooked wontons from the steamer and keep warm
    
    

11. Drizzle the wontons with the Ginger Soy Sauce and serve immediately
    
    

For the sauce:

1. In  a medium saucepan, combine the soy sauce, orange juice, ginger, and rice wine vinegar
   
   

2. Bring to a boil, then reduce the heat and stir in the cilantro