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1
Coarsely chop shrimp into small pea-sized morsels.
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2
Toss with 1/2 teaspoon salt; set aside for 10 minutes.
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3
Combine pork, ginger, sugar, pepper, soy sauce, sherry, sesame oil, cornstarch, green onions, water chestnuts and remain- ing salt.
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4
Add to shrimp; mix well.
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5
Work with 1 won ton at a time; keep the remaining skins covered with a damp towel.
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6
Place a wrapper flat in your palm with a corner pointing away from you and a corner pointing at you.
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7
Put about 1 heaping teaspoon filling in the top corner (a little way down from the point).
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8
Fold the point toward you over filling.
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9
Tucking in filling, roll corner over toward the center of the wrapper.
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10
The won ton should look like a triangle.
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11
Pinch around filling to contain it.
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12
Place won ton on a work surface, Using both hands, grasp the 2 opposite.
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13
corners of the won ton and pull them up over filling, overlapping them a bit.
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14
Moisten overlapped edges with water; pinch to seal.
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15
Set on a baking sheet and cover with a cloth.
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16
Repeat with remaining ingredients.
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17
The dumplings are now ready for boiling.
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18
Or freeze them; they'll keep for several months.
