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Shrimp and Pork Wontons

February 18, 2011

1/2 pound medium shrimp, peeled, deveined, and finely chopped

¼ pound lean pork, finely chopped

4 green onions, chopped

2 T. cornstarch

1 garlic clove, minced

1 T. hoisin sauce

2 tsp. Asian sesame oil (dark)

1 tsp. soy sauce

40 – 3 inch square wonton wrappers

Combine shrimp, pork, green onions and garlic.  Saute until done. 

Add cornstarch, hoisin sauce, 1 tsp. of the sesame oil, and soy sauce.

Place 1 ½ tsp. of mixture in the center of each wrapper.  Moisten edges of each wonton wrapper with water and pull one of the top corners diagonally over the filling to make a triangle.  Press the edges firmly to seal.  Bring left and right corners together above the filling.  Overlap the tips of these corners, moisten with water, and press together. 

Place completed wontons on a baking sheet, lightly dusted with cornstarch and cover with a damp paper towel.

Fry wontons in hot oil until lightly browned and crispy.

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