Fried Wontons

Directions

1. 1
   To make the filling, combine the shrimp, pork, scallion, cornstarch, sugar, salt, and pepper in a bowl and use chopsticks or a fork to mix well.
2. 2
   Cover and set aside for 30 minutes before using, or refrigerate for up to a day in advance.
3. 3
   You should have about 1 cup.
4. 4
   Before assembling the wontons, line a baking sheet with parchment paper and lightly dust with cornstarch.
5. 5
   Fill each wonton skin with about 1 teaspoon of the filling, creating triangles, flower buds, or nurses caps (see pages 66 to 67).
6. 6
   As you work, put the finished wontons on the prepared baking sheet.
7. 7
   When all are made, loosely cover with a kitchen towel to prevent drying.
8. 8
   The wontons also can be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.
9. 9
   Put a wire rack on a baking sheet and place next to the stove.
10. 10
    Pour oil to a depth of 1 1/2 inches into a wok, deep skillet, or 5-quart Dutch oven and heat over medium-high heat to about 325F on a deep-fry thermometer.
11. 11
    (If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 2 seconds for bubbles to rise and encircle the chopstick, the oil is ready.)
12. 12
    Working in batches of 4 to 6, slide the wontons into the hot oil and fry for about 1 minute on each side, or until golden brown.
13. 13
    Use a skimmer to transfer to the rack to drain.
14. 14
    Arrange the wontons on a platter and serve hot as finger food along with the sauce for dipping.