Won Ton | Hoành Thánh

Filling

12 ounces lean pork, ground

4 ounces shrimp, shelled, deveined and finely diced

1½ cups scallions, finely diced

1½ tsp minced garlic

1 Tbsp grated ginger

2 water chestnuts, peeled, finely diced (or ¼ cup jicama, finely diced)

1 Tbsp Chinese white rice wine, or gin

2 egg whites, lightly beaten

1 tsp salt

1 tsp sugar

1 tsp light soy sauce

1 tsp sesame oil

1½ Tbsp oyster sauce

Pinch white pepper

36 wonton skins

3½ Tbsp cornstarch

10 cups cold water

1 Tbsp salt

1 Tbsp peanut oil

Mix together all the filling ingredients, until thoroughly blended.  Place in a shallow dish, refrigerate, uncovered, 4 hours, or covered overnight.

Make the wonton:  Skins should be kept at room temperature.  Work with one at a time, keeping remainder under a damp towel.  Keep a bowl of water at hand to wet edges of skins.  Place 1 Tbsp of filling in center of a won ton skin, wet edges, fold in half and seal edges.  Wet the folded corners, not the sealed corners, and draw ends together to create a bow-like dumplings, like a tortellini.  Repeat until 36 wontons are made.  As each is made, place on a cookie sheet dusted with cornstarch.

Place water, salt and peanut oil in a pot, cover and bring to a boil over high heat.  Add won ton, stir and cook for about 8 minutes until won ton are translucent, and filling can be seen through the skin.  Turn off heat, run cold water into pot, drain.  Serve immediately.

Leftover wonton should be placed on wax paper to dry thoroughly before refrigerating for later use.