Wontons:

1 lb ground pork or pork sausage meat
1 lb small cooked shrimp, chopped
6 green onions, finely chopped
1/4 cup finely grated fresh ginger
1 whole egg, beaten
1 tbsp red wine or red wine vinegar
1 tsp garlic granules or fresh garlic crushed
1 tbsp soy suace
3 dashes Franks Red Hot sauce
1 bowl of water 1 large package of fresh wonton wrappers

Mix all the ingredients together except wonton
wrappers and bowl of water.
Open the package of wrappers and cover with
a damp towel to keep them moist.
On a large cutting board, place 4 wrappers.
Place 3/4 tsp of filling in the center of the wrapper.
With your fingers, rub water all around the edges.
Fold the top point to the bottom point.
Press firmly to seal. Moisten the edges with water.
Fold the corners down to the point and press
firmly to seal. Place on waxed paper on a cookie
sheet. Cover with waxed paper. Repeat until done.
Freeze overnight.
In the morning package wontons in freezer bags.
They are ready for future use.

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