Wontons

Chop the scallions into small pieces, reserving some for optional garnish.

Cut the pork shoulder into slices, then strips, then small bits. Rinse in water and massage gently to remove the myoglobin, then drain thoroughly.

Chop the shrimp into fingernail-sized pieces. Mix with the cornstarch and white pepper for 15 to 20 seconds until evenly coated.

Squeeze excess water from the pork. In a bowl, mix the cornstarch, salt, white pepper, sugar, oyster sauce, water, and chicken bouillon until homogeneous. Add the pork and mix for 30 to 45 seconds, then add the sesame oil and mix another 30 seconds.

Add the shrimp and green onions to the bowl without mixing. Cover with plastic wrap and refrigerate at least 30 minutes (overnight is fine; maximum 2 days).

Wet a spoon with water and mix the pork, green onions, and shrimp for 30 to 60 seconds until evenly combined.

Folding Method 1: Place 1 tsp of filling in the center of a wrapper. Dab water on the four corners, fold into a right triangle, then fold each 45-degree corner into a 90-degree corner. Pinch the top to enclose.

Folding Method 2: Place 1 tsp of filling in the center. Press your thumb and index finger together to create a hole, then drape the wrapper over the hole. Press the wrapper center down with a spoon. Close by pressing the tops together with your thumb and index finger.

To freeze: lay the folded wontons on a tray and freeze for 3 to 4 hours until half-frozen, then transfer to a bag. Defrost 1 to 2 hours before cooking.

Bring a pot of water to a boil. Add the wontons and stir with chopsticks to prevent sticking. Heat on high until boiling, then reduce to medium heat. Cook 4 to 5 minutes total. Optionally add cold water once the wontons float (about 3 minutes in). They are done when they all float and the filling is cooked through.

Transfer the wontons to a plate and serve.