Separate each one and place flat on your surface. Place the filling to one side. Brush water on one corner and fold over to seal completely. Repeat to fill as many as you can (it depends on the size of the wonton wrapper: I use square ones, 10x10 cm). Place in the preheated oven to dry them slightly. Cool completely.
In a large skillet, heat the olive oil and sautée the garlic and onions until soft. Add the swiss chard, salt and pepper an chicken stock. Leave to cook for about 10 minutes. Remove and set aside.
In a large pot, on medium heat, pour the yoghurt and whisk to make it creamy. With a wooden spoon, stir continuously. Mix in the cornstarch paste and continue until the yoghurt thickens and is stabilized. Add in the cooked swiss chard with its liquid. Place the filled dough into the sauce. Bring up to a boil, then lower heat to simmer for approximately five minutes until they ae cooked through.
Just before serving, in a small skillet heat the clarified butter and sautée the garlic slightly without browning for one minute. Add the coriander and sautée for one more minute. Pour this taklia over the yoghurt. Carefully place the pasta on a serving platter. Spoon the yogurt sauce on top and garnish with pine nut. Serve hot.