Shrimp and Pork Wontons

Mince 300g pork shoulder and 200g shrimp, then combine with 30g egg white, 15g Shaoxing wine, 20g soy sauce, 10g sesame oil, 5g salt, and 2g pepper.

Add 20g minced ginger and 30g chopped scallions to the mixture, stirring in one direction until the filling becomes sticky and well-combined.

Place a small spoonful of filling in the center of each wonton wrapper, moisten the edges with water, and fold into your desired shape.