To make the dipping sauce: In a small bowl, mix together all of the ingredients. Set aside to rest and allow the flavors to blend while you make and cook the wontons.
To make the filling: Place all of the filling ingredients in a large bowl. Using a wooden spoon or two pairs of wooden chopsticks, mix the ingredients together, stirring them in one direction. Stirring in this way ensures the mixture will become a cohesive filling. Cover and refrigerate for at least 6 hours or up to overnight. The longer the filling is refrigerated, the firmer it will become and the easier it will be to work with. Do not, however, refrigerate longer than overnight.
Dust a baking sheet with cornstarch. Have a small bowl of water at hand. Place the stack of wonton wrappers on the work surface and cover with a damp cloth. Work with only 1 wrapper at a time and keep the rest covered, or they will dry out and become brittle and unusable. Hold a wrapper in one hand and place
In a large pot, bring the water, salt, and peanut oil to a boil over high heat. Add half of the wontons to the pot and allow the water to return to a boil. Cook for 5 to 7 minutes, or until the wontons float to the top and their skins become slightly translucent, with the shrimp of the filling showing pink through them. Turn off the heat, remove the wontons with a Chinese strainer, and drain them over a bowl. Then transfer them to a bowl, add
As soon as the first batch of wontons is removed from the water, return the water to a boil and cook and drain the remaining wontons the same way, then mix with the remaining
Divide the dipping sauce among individual sauce dishes. Serve the wontons warm with the dipping sauce.
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