Makes about 5 dozen won tons

1 1/2 lbs. Jumbo Shrimp, peeled and deveined
1 tsp Salt
1/2 lb Pork butt, finely chopped
1 tsp Peeled and grated fresh ginger
1 tsp Sugar
Pinch of white pepper
1 Tbs Soy sauce
1 Tbs Dry sherry or rice wine
1 tsp Asian sesame oil
2 tsp Cornstarch
2 Green onions, no greens and minced
4 Water chestnuts, peeled and finely chopped
1 Package thin won ton skins

1. Coarsely chop Shrimp into small pea-sized morsels. Toss with 1/2 tsp salt. Set aside for 10 minutes.

2. Combine pork, ginger, sugar, pepper, soy sauce, sherry, sesame oil, cornstarch, green onions, water chestnuts, and remaining salt. Add to shrimp and mix well. Work with 1 won ton at a time and keep the remaining skins covered with a damp towel. Place a wrapper flat in your palm with a corner pointing away from you and a corner pointing at you. Put about 1 heaping tsp of the Shrimp filling in the top corner and fold the point toward you over the filling. Tuck in filling by rolling the corner over toward the center of the wrapper. The won ton should look like a triangle. Pinch around filling to contain it.

3. Place won ton on a work surface. Using both hands, grasp the 2 opposite corners of the won ton and pull them up over filling, overlapping them a bit. Moisten overlapped edges with water and pinch to seal. Set on a baking sheet and cover with a cloth. Repeat with remaining ingredients.

4. The dumplings are now ready for boiling or freezing. They will keep for 3 months in the freezer.