Ingredients
Hot-And-Sour Chili Sauce
1 ½ TBS Soy Sauce
1 TBS Seasoned Rice Vinegar
1 TBS Sweet Chili Sauce
1 TBS Minced Green Onion
1 tsp Hot Chili Oil
1 tsp Minced Cilantro
½ tsp Minced Garlic
¼ tsp Minced Ginger

Wontons
¼ lb Ground Pork
2 oz Uncooked Shrimp (shelled, de-veined, and finely chopped)
1 Egg White
1 tsp Minced Cilantro
½ tsp Minced Ginger
½ tsp Sugar
½ tsp Salt
⅛ tsp Sesame Oil
Pinch of Ground White Pepper
16 Wonton Wrappers

Directions

1. Make the Hot-And-Sour Chili Sauce: stir in the soy sauce, rice vinegar, chili sauce, green onions, chili oil, cilantro, garlic, and ginger together in a small bowl until blended.
2. Prepare the wonton filling:  Combine the ground pork, shrimp, egg white, cilantro, ginger, sugar, salt, sesame oil, and pepper together in a medium bowl and stir rapidly with a fork in one direction until the mixture is stuff and spongy.  Set aside.
3. Make the wontons:  Please 1 heaping teaspoon of the filling in the center of the wonton wrapper (keep remaining wrapper covered with a damp kitchen towel or plastic wrap to prevent them from drying out).  Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle.  Pinch the edges firmly to seal.  Pull the opposite corners of the base of the triangle together, moisten of the the corners with water and press the two corners firmly together to seal. 
4. Repeat with the remaining wrappers and filling. 
5. Bring a large pot of water to a boil. 
6. Slip the prepared wontons into the water and bring the water back to a boil, stirring occasionally, especially just after you’ve added the wontons, to prevent them from sticking to the bottom of the pot. 
7. Cook until the wontons rise to the top of the water, about 5 minutes.
8. Scoop the wontons into a colander with a wire skimmer or slotted spoon and drain well. 
9. Toss the wontons and sauce together gently in a serving bowl until the wontons are lightly covered.
10. Serve hot.

Serving
Serve 4 as part of a multi-course meal.