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1
To make the filling, combine the shrimp, pork, scallion, cornstarch, sugar, salt, and pepper in a bowl and use chopsticks or a fork to mix well.
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2
Cover and set aside for 30 minutes before using, or refrigerate for up to a day in advance.
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3
You should have about 1 cup.
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4
Before assembling the wontons, line a baking sheet with parchment paper and lightly dust with cornstarch.
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5
Fill each wonton skin with about 1 teaspoon of the filling, creating triangles, flower buds, or nurses caps (see pages 66 to 67).
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6
As you work, put the finished wontons on the prepared baking sheet.
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7
When all are made, loosely cover with a kitchen towel to prevent drying.
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8
The wontons also can be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.
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9
Put a wire rack on a baking sheet and place next to the stove.
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10
Pour oil to a depth of 1 1/2 inches into a wok, deep skillet, or 5-quart Dutch oven and heat over medium-high heat to about 325F on a deep-fry thermometer.
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11
(If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 2 seconds for bubbles to rise and encircle the chopstick, the oil is ready.)
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12
Working in batches of 4 to 6, slide the wontons into the hot oil and fry for about 1 minute on each side, or until golden brown.
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13
Use a skimmer to transfer to the rack to drain.
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14
Arrange the wontons on a platter and serve hot as finger food along with the sauce for dipping.
