Sorry, don’t know where I got this recipe, but it’s really good!

Ingredients:

1 pound of ground pork (fatty, not lean, or any fatty ground meat)

1 cup cleaned and deveined raw shrimp, minced

4 teaspoons sesame oil

1 teaspoon kosher salt

1 teaspoon ground white pepper

1 tablespoon dry sherry or @Shaoxing wine or 2 -3 teaspoons of Mirin

4-6 Tablespoons of Chinese chives (substitution: ramps, garlic chives or scallion greens)

40 square wonton wrappers

Preparation:

1. If thin won tons are desired, roll each skin with rolling pin or they may be stuffed just as they are. Fill each skin with teaspoon of filling. Keep stack of won ton skins covered with damp cloth so they do not dry out.
2. To fold, bring up two sides of won ton skin and pinch all around to seal in filling. Dampen edges with a little water if necessary to make them stick. Pull two bottom edges together and pinch firmly to seal.
3. Continue until all filling is used. As you work, cover finished won tons with damp cloth to prevent drying out.
4. Bring several quarts of water to boil in a large kettle and add won tons. When water returns to boil, add half cup of cold water and let water come to boil again. Won tons are done when they float to top.

OR, these may be deep fried. Turn over once when frying. Wontons are done when they are puffy and slightly brown.