Chef Martin Yan
Copyright Yan Can Cook, Inc., 2014
50 Wonton skins
1 pound raw shrimp, peeled and deveined
1/2 pound lean ground pork
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons low-sodium soy sauce
1/2 teaspoon white pepper
1 teaspoon sesame oil
Cut shrimp into small pieces and place in a medium bowl. Combine remaining filling ingredients with shrimp; mix well. Set aside for 30 minutes.
To fill wontons: Lay one wrapper on a clean flat surface. Place about 1 teaspoon filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper lightly with egg white. Fold in half over filling to form a triangle; press edges firmly to seal. Place filled wonton on a baking sheet and cover with a damp cloth while filling remaining wrappers.
In a large pot or a wok, heat 2-3 inches of cooking oil over medium-high heat to 350°F. Add wontons, in batches, and fry until golden brown, 2-3 minutes. Lift out with a slotted spoon and drain on paper towels.
Serve with your favorite sweet and sour sauce or other dipping sauce.