Wontons

• 1 lb. wonton skins
• 1/2 lb. ground pork
• 1/2 lb. fresh shrimp, chopped
• 3 oz. water chestnuts, chopped
• 3 oz. bamboo shoots, chopped
• 4 tbsp. thin soy sauce
• 1 tsp. sesame oil
• 2 tbsp. oyster sauce
• 1 tbsp. cornstarch
• 3 dashes white pepper
• 1/2 tsp. sugar
• 1 tsp. rice wine
• 1 egg, beaten, for sealing
• 6 dried black mushrooms, soaked and chopped
• 2 scallions, chopped

1. Filling: In a large bowl combine all the chopped ingredients and seasonings.
2. Mix thoroughly; set aside.
3. To assemble the wontons, place 1 tsp.
4. of filling just below the center of each wrapper; fold bottom over the filling.
5. Roll up the filled cylinder, leaving 1/2 inch of wrap unrolled at the top.
6. Fold both sides down under the cylinder.
7. Pinch ends firmly together with the beaten egg.
8. As each wonton is finished, place it on a plate and cover with a moistened towel.
9. In a wok or large pot, bring 3 quarts of water to a boil and drop in wontons.
10. Return to boil and reduce heat.
11. Simmer 5 minutes.
12. Drain and rinse under cold running water to stop cooking.
13. Drain well.
14. Serve with dipping sauce or soup.

wonton skins, ground pork, fresh shrimp, water chestnuts, bamboo shoots, soy sauce, sesame oil, oyster sauce, cornstarch, white pepper, sugar, rice wine, egg, black mushrooms, scallions

Taken from www.foodgeeks.com/recipes/4198 (may not work)