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Shrimp, Pork & Scallion Wontons
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| 3/4 pound | peeled and deveined shrimp, finely chopped |
| 3 tablespoons | vegetable oil |
| 1 tablespoon | minced garlic |
| 3/4 tablespoons | minced peeled ginger |
| 1 1/2 teaspoon | soy sauce |
| 3 | scallions, finely chopped |
| 2 teaspoons | Chinese rice wine, such as Shaoxing, or medium-dry Sherry |
| 6 ounces | cabbage, (1/4 medium head), roughly chopped |
| 1/2 teaspoon | kosher salt |
| 1 pound | ground pork |
| 1 tablespoon | oyster sauce |
| 1 tablespoon | sugar |
| 1/2 teaspoon | Asian sesame oil |
| 1 large | egg, beaten |
| 1/4 teaspoon | freshly ground black pepper |
| 1 heaping tablespoon | cornstarch |
About 36 dumpling or wonton wrappers
Accompaniments: Asian-style hot mustard and reduced-sodium soy sauce for dipping
Recipe uploaded with Shop'NCook for iPhone.
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