Pork and Shrimp Wontons

01Method

1. 1

   Place the shrimp into a food processor and pulse until very finely chopped — the texture should be smooth but still have some body, not fully puréed. Scrape into a large bowl and combine with the ground pork.

2. 2

   Add the sesame oil, seasoning sauce, soy sauce, rice wine, salt, cornstarch, sugar, white pepper, and beaten egg. Using a spatula or your hands, work the mixture together until all the liquid is fully absorbed and the filling is cohesive.

3. 3

   Set up a folding station: lay out a large cutting board or silicone mat, a small bowl of water, the filling, the wonton wrappers (kept moist under a damp paper towel), and a flour-dusted plate to hold the finished wontons.

4. 4

   Lay one wrapper flat on the board and place roughly a heaped teaspoon of filling in the center. Moisten the edges of one half with a dampened finger, then fold the wrapper over to form a half-moon, pressing firmly to seal.

5. 5

   Turn the half-moon so the flat sealed edge faces down. Dab water on one corner and draw both corners toward the center, overlapping them and pinching together to create a classic gold-ingot shape — like a small boat with a flat base and raised sides.

6. 6

   Continue filling and folding until all wrappers and filling are used. To cook, bring a large pot of water to a vigorous boil over medium-high heat and cook the wontons in batches of 8 to 10, about 3 to 4 minutes each batch, until they rise to the surface.

7. 7

   To store for later, arrange uncooked wontons on a parchment-lined tray and freeze until solid, then transfer to a sealed zip-top bag for up to 3 months. Cook from frozen by boiling 5 to 7 minutes, or until they float to the top.