Fried Pork and Shrimp Wontons

USED FOR WONTON SOUP

• 1/2 lb ground pork
• 1/4 lb large shrimp, peeled, deveined, and finely chopped
• 1 scallions, finely chopped
• 1 tsp minced fresh ginger
• 1/2 Tbsp soy sauce
• 1 tsp white rice vinegar
• 1/8 tsp salt
• 1/8 tsp ground white pepper
• 1/2 package wonton wrappers (about 24)
• 3 cups vegetable oil

Place a large platter or plate near you and keep a slightly damp towel handy to cover your finished wontons so they don't dry out.

In a large bowl, combine the pork, shrimp, scallions, and ginger. Add the soy sauce, rice vinegar, salt, and white pepper and mix until everything is well incorporated. The filling should be sticky and slightly wet.

Fill a ramekin or small bowl with water and have it next to you; this will be for sealing the wontons. Angle a wonton wrapper so that it faces you like a diamond. Dip your finger in the water and moisten the edges all around. Place 1 heaping teaspoon of filling in the center of the wrapper.

Forma triangle by folding the bottom tip the tip top and pinching out as much air as possible.

Add a dab of water to either of the two side tips and fold them together, so that one overlaps the other. The end result should resemble a boat, with two tips cradling a puff of filling in the middle.

Place the finished wonton on the platter. Keep the finished wontons covered with the damp towel while you repeat the process with the remaining wontons.

To fry the wontons, add the oil to a wok or heavy pot. Heat the oil until it registers 350 F on an instant-read thermometer. Gently lower the wontons into the oil, frying 6 to 8 at a time for about 4 minutes, while carefully turning with a spatula, until golden brown. Remove the wontons with a slotted spoon and drain on a plate lined with paper towel.s Let cool while you finish frying the remaining wontons. Transfer to a plate and serve with soy sauce, chili sauce, or Soy and Vinegar Dipping Sauce.

Makes 4 servings, (6 wontons each), 10 WW PointsPlus each.