Pork-and-shrimp wontons
Photo by Gina Moore
Makes 24
½ pound ground pork
¼ pound peeled, deveined shrimp, chopped
3 green onions, finely chopped
2 tablespoons grated fresh ginger
1 tablespoon rice wine*
1 tablespoon soy sauce
24 wonton wrappers
1 medium egg, beaten
Cooking oil
Dipping sauce
1 cup soy sauce
½ cup water
¼ cup rice vinegar
4 teaspoons sugar
¼ cup sliced green onions
In a medium bowl, mix pork, shrimp, onion, ginger, rice wine and soy sauce.
On a flat surface covered with parchment paper, lay out wonton wrappers, a few at a time. Put 1 teaspoon of pork-shrimp mixture in the middle of each wrapper. Using a pastry brush, brush edges of wrappers with beaten egg or plain water. Fold wrapper over, forming a triangle, and press edges to seal. Set aside prepared wontons; cover with plastic wrap to prevent them from drying out while you prepare remaining wrappers. Allow wrappers to sit about 10 minutes, so edges will seal thoroughly.
In a large skillet over medium heat, heat about a half-inch of oil. Fry wontons 1–2 minutes on each side, until brown. Drain on paper towel.
To make dipping sauce: Stir together soy sauce, water, vinegar and sugar until sugar is dissolved. Add green onions just before serving.
* In place of the rice wine, you may substitute gin, dry white wine, apple juice or white grape juice, but the resulting flavor will be different.