Pork and Shrimp Wontons
1/2 pound boneless lean pork
1/2 pound shelled and deveined medium shrimp
3 water chestnuts, peeled and finely chopped
1 teaspoon minced ginger
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon rice cooking wine
1 teaspoon sugar
Few drops sesame oil
1/4 teaspoon white pepper powder or black pepper powder
Wonton wrappers, as needed
Combine the pork and shrimp with the water chestnuts, ginger, oyster sauce, soy sauce, rice wine, sugar, sesame oil, and white pepper. Mix well.
Angle a wonton wrapper so it faces you like a diamond. (Cover the remaining wonton skins with a damp towel to keep them from drying out.) Moisten the edges of the wonton wrapper with water. Place a heaping teaspoon (about 2 teaspoons) of wonton filling in the center. Form a triangle by folding the bottom tip to the top tip and pinch out as much air as possible. Press down firmly on the ends to seal. For the “boat” version, start by making the triangle wonton. Moisten either of the two side tips and fold them together, overlapping one on top of the other. The end result should be boat-like, with two tips cradling a puff of filling in the middle. Repeat with remaining wontons.
Boiling the wontons: Bring a large pot of water to a boil. Add the wontons, 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.
Reprinted with permission from Cooking Well: Healthy Chinese. ISBN: 978-1-57826-428-5 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.