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1
To make the filling, in a bowl, combine the pork, shrimp, scallion, garlic, cornstarch, sugar, salt, and pepper and use chopsticks or a fork to mix well.
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2
To fill the wontons, work in batches of 6 to 8 wonton skins.
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3
Place them on a work surface, such as large cutting board, inverted baking sheet, or tray.
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4
Using 2 teaspoons or demitasse spoons, place a scant teaspoon of filling (about the size of a 1/2-inch marble) in the center of a wonton skin.
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5
Dip a pastry brush in water and lightly brush the entire edge of the skin.
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6
Pick up a corner of the wonton skin and fold it over, enclosing the filling and forming a triangle.
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7
Press the edges of the triangle firmly with your finger to seal.
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8
Make sure that there are no air bubbles, or the wontons will bob around in the hot oil, and that the edges are well sealed, or the wontons will split open when they hit the hot oil.
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9
Place the finished wonton on a large plate or tray.
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10
Repeat until all the filling is used up.
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11
Put a wire rack on a baking sheet and place the sheet next to the stove.
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12
Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350F on a deep-frying thermometer.
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13
(If you dont have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
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14
Working in batches of 4 to 6, slide the wontons into the hot oil and fry, turning once, for about 2 minutes on each side, or until golden brown.
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15
Using a skimmer, transfer to the rack to drain.
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16
Arrange the wontons on a platter.
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17
Serve hot as finger food along with the sauce for dipping.
