Put shrimp in a food processor and pulse until very finely diced (it should be smooth but not puréed). Transfer to a large mixing bowl and add ground pork.

Add sesame oil, seasoning sauce, thin soy sauce, rice wine, salt, cornstarch, sugar, white pepper, and beaten egg to the bowl. Mix well using a spatula or massage the mixture with your hands until all the liquid disappears (Mom’s secret to a moist, flavorful filling). Transfer filling to a medium bowl. 

Prepare a wonton-folding station with a large cutting board or silicon mat, a small bowl of water, the bowl of filling, the wonton wrappers (lightly covered with a moist paper towel to keep them from drying out), and a large plate sprinkled with flour (to hold the folded wontons).

Place a wonton wrapper flat on the cutting board and put about 1 ½ teaspoons filling in the center. Dab a finger in water and wet the edges of half the wrapper. Fold the wonton in half, making a half moon shape. 

With the flat side of the wonton facing the bottom of your cutting board, dab water onto one of the wonton’s corners and bring both corners to overlap in the center. Pinch them together to seal and make a gold ingot shape (historical currency in Imperial China). It will look like a little boat with upward sides and a flat bottom. 

Repeat with the rest of the wonton wrappers and filling. To cook wontons, bring a large pot of water to a rolling boil over medium-high heat. Cook wontons in batches, 8 to 10 at a time, until they float to the top, 3 to 4 minutes.

To freeze the wontons to cook later, put them on a parchment-lined sheet pan after you fold them and pop them into your icebox. Once frozen, they’ll keep in a zip-top bag for up to 3 months. To cook frozen wontons, boil them for 5 to 7 minutes or until they float to the top.