Shrimp-and-Pork Wontons

• 5 ounces raw shrimpshelled, deveined and chopped
• 1/4 pound fatty ground pork
• 2 ounces napa cabbage, finely chopped (3/4 cup)
• 1 ounce prosciutto, minced
• 1 ounce cod, finely chopped
• 2 scallions, finely chopped
• 1 tablepoon minced peeled fresh ginger
• 2 teaspoons Shaoxing wine
• 2 teaspoons canola oil
• 2 teaspoons cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon Asian fish sauce
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon toasted sesame oil
• 36 wonton wrappers
• Chili oil, for dipping

1. In a large bowl, mix all of the ingredients except the wonton wrappers and chili oil.
2. Line 2 baking sheets with parchment paper.
3. Lay out 4 wonton wrappers on a work surface; keep the rest covered.
4. Place a rounded 1/2 teaspoon of filling in the center of each wrapper; dampen the edges with water and fold corner to corner to form a triangle.
5. Press out the air and seal the edges.
6. (Dampen the 2 points farthest from each other and pinch them together if you want to form a hat, or tortellini, shape.)
7. Place the wontons on the prepared sheets and cover with a towel.
8. Repeat with the remaining wrappers and filling.
9. In a large saucepan of boiling water, cook the wontons in 3 batches until just tender and the filling is cooked through, about 5 minutes.
10. Serve hot with chili oil.

ground pork, cabbage, cod, scallions, ginger, shaoxing wine, canola oil, cornstarch, kosher salt, fish sauce, ground white pepper, sesame oil, wonton wrappers, chili oil

Taken from www.foodandwine.com/recipes/shrimp-and-pork-wontons (may not work)