Ingredients
- 2 teaspoon sesame oil
- 1 tablespoon thin soy sauce
- 1 teaspoon tapioca starch or cornstarch
- 1 pound fresh small tiger shrimp, peeled, deveined, and minced
- 8 ounce coarsely ground pork, (70 percent lean)
- 72 ounce square or round wonton wrappers
Preparation
Baking Directions:
In a bowl, stir together the sesame oil, soy sauce, and tapioca starch until fully incorporated.
Adjust seasoning with salt and pepper to taste.
Add the shrimp and pork and mix thoroughly.
Take a wrapper and put a heaping teaspoon of pork mixture in the center.
Dab the edge lightly with water and seal to form a half-moon (if using round wrapper) or triangle (if using square wrapper).
Bring the two tip ends farthest apart together by dabbing with water and pressing together.
Place the wontons on a cookie sheet lined with wax paper, making sure they do not touch.
Bring a large pot of water to a boil over high heat.
In batches cook the wontons until they float to the top.
Wait 1-2 minutes, making sure the filling is cooked, and scoop out the wontons with a slotted spoon.
Transfer and equal amount of wontons to 6 large soup bowls or plates.
To eat, dip wontons in soy sauce with chili-garlic sauce on the side, if you wish.
