1 pack Hong Kong-style wonton wrapper (they are thinner and yellow in color)
¼ pound ground pork
¾ pound chopped medium shrimp
3 tbsp oyster sauce
1 tbsp Shaoxing wine
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp minced ginger
2 tbsp minced scallion
1 large egg for egg wash
Passo a passo
In a large bowl, combine ground pork, chopped shrimp, oyster sauce, shaoxing wine and soy sauce, stir together. Then add sesame oil, ginger and scallion into the bowl and mix well.
Crack the egg into a small bowl and whisk it with 2 tbsp water to make egg wash.
Put 1 tbsp of the filling in the middle of the wonton wrapper, then dap egg wash on the rim of the wrapper, fold it by half into a triangular shape.
Seal the edge well then pinch the 2 smaller angles together to form a wonton.
