Fried Wontons

• 1/3 pound medium shrimp, peeled, deveined, and cut into pea-size pieces (4 1/2 ounces net weight)
• 1/4 pound ground pork, fattier kind preferred, coarsely chopped to loosen
• 1 scallion (white and green parts), finely chopped
• 1/2 teaspoon plus 1/8 teaspoon cornstarch
• 1/4 teaspoon sugar
• Scant 1/2 teaspoon salt
• 1 pinch of black or white pepper
• 48 small square wonton skins (page 64)
• Canola or peanut oil, for deep-frying
• 1 cup Sweet and Sour Sauce (page 217)

1. To make the filling, combine the shrimp, pork, scallion, cornstarch, sugar, salt, and pepper in a bowl and use chopsticks or a fork to mix well.
2. Cover and set aside for 30 minutes before using, or refrigerate for up to a day in advance.
3. You should have about 1 cup.
4. Before assembling the wontons, line a baking sheet with parchment paper and lightly dust with cornstarch.
5. Fill each wonton skin with about 1 teaspoon of the filling, creating triangles, flower buds, or nurses caps (see pages 66 to 67).
6. As you work, put the finished wontons on the prepared baking sheet.
7. When all are made, loosely cover with a kitchen towel to prevent drying.
8. The wontons also can be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.
9. Put a wire rack on a baking sheet and place next to the stove.
10. Pour oil to a depth of 1 1/2 inches into a wok, deep skillet, or 5-quart Dutch oven and heat over medium-high heat to about 325F on a deep-fry thermometer.
11. (If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 2 seconds for bubbles to rise and encircle the chopstick, the oil is ready.)
12. Working in batches of 4 to 6, slide the wontons into the hot oil and fry for about 1 minute on each side, or until golden brown.
13. Use a skimmer to transfer to the rack to drain.
14. Arrange the wontons on a platter and serve hot as finger food along with the sauce for dipping.

shrimp, ground pork, scallion, cornstarch, sugar, salt, black, peanut oil, sweet and

Taken from www.epicurious.com/recipes/food/views/fried-wontons-379758 (may not work)