Yields about 35 - 40 wonton
- 1/2 pound boneless lean pork
- 1/2 pound shelled and deveined medium shrimp
- 3 water chestnuts
- 2 slices ginger, or as needed to make 1 teaspoon
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 tablespoon Chinese rice wine, dry sherry or rice vinegar
- 1 teaspoon granulated sugar
- a few drops sesame oil
- Freshly ground white pepper, to taste
- Wonton wrappers, as needed
Combine the pork and shrimp with the water chestnuts, minced ginger, oyster sauce, soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper.
To fill the wontons, lay one won ton skin in front of you. (Cover the remaining won ton skins with a damp towel to keep them from drying out). Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the wonton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining wontons.
Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
Boiling the wontons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the wontons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
Deep-frying the wontons: Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Wontons can be prepared ahead of time up to the cooking stage and frozen. Thaw before cooking.