Martin Yan's Wontons in Hot and Sour Sauce

Sauce

1. 2 tablespoons soy sauce
2. 1 tablespoon rice vinegar
3. 1 tablespoon sweet chile sauce
4. 1 tablespoon minced scallion greens
5. 1 tablespoon minced cilantro
6. 1 teaspoon hot chile oil
7. 1/2 teaspoon minced garlic
8. 1/2 teaspoon minced fresh ginger

Wontons

1. 1/4 pound ground pork
2. 5 large shrimp (about 3 ounces)—shelled, deveined and minced
3. 1 large egg white
4. 1 teaspoon finely chopped cilantro
5. 1/2 teaspoon minced fresh ginger
6. 1/2 teaspoon sugar
7. 1/2 teaspoon salt
8. 1/4 teaspoon Asian sesame oil
9. Pinch of freshly ground white pepper
10. 26 square wonton wrappers, plus more in case of breakage

1. In a large serving bowl, combine all of the ingredients and let stand at room temperature.
2. In a medium bowl, stir together all of the ingredients except the wonton wrappers until blended. Working with 2 or 3 wonton wrappers at a time and keeping the rest covered with a damp paper towel, spoon a slightly rounded teaspoon of filling into the center of each wrapper. Lightly brush the edges with water and fold to form a triangle, pressing out the air as you go. Bring the 2 pointed edges together and press to seal (like tortellini). Transfer the finished wontons to a platter lined with plastic wrap and cover with a damp paper towel while you make the rest.
3. Bring a large pot of water to a boil. Add the wontons and boil over high heat until cooked through, about 5 minutes. Drain well, shaking off the excess water. Add the wontons to the bowl with the sauce. Toss gently and serve right away.