1 lb. boneless pork loin, diced or ground
1/3 lb. shrimp
1 tbsp. cornstarch
1 tsp. salt
1/4 tsp. pepper
1 egg, beaten, uncooked
1 pkg. wonton skins

Combine first 5 ingredients in a mixing bowl; mixture should have a sticky texture. To wrap wonton, use skins flour side down. Place approximately 1 teaspoon pork-shrimp filler in one corner. Roll tightly twice, then dip each end liberally in egg. Join ends by crossing tightly over each other to form a flap on one side. Properly wrapped wonton will be triangular in shape and will not open during cooking. Wonton may be boiled or deep-fried until golden brown on the outside.

Boiled wonton may also be used in a soup with a chicken broth or bouillon base and topped with diced scallions. Or, serve fried wonton with sweet and sour sauce; serve boiled wonton with soy sauce.