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jevdonovan
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Devin the shrimp and remove the shell.
Start by finely chopping the shrimp until it forms a sticky shrimp paste. This is optional, but I like to leave a few big chunks of shrimp to retain some texture for a nice bite.
In a bowl, combine chopped shrimp, chopped chives, soy sauce, Shaoxing wine, sesame oil, garlic, ginger, egg, salt, white pepper, cornstarch, and sugar. Mix well until the ingredients are fully incorporated.
Use a tongue depressor or wooden stick to scoop 1 teaspoon of wonton filling, and place it onto the center of a wonton wrapper. Use your other hand to wrap the filling around and make a fist to seal the edges. Squeeze your hands tight to make sure that the wonton wrappers are sealed.
Bring a large pot of water to a boil. Once boiling, carefully drop the wontons into the water and stir gently to prevent sticking. Boil the wontons for 4-5 minutes or until they float to the water surface.
Transfer the wontons to a bowl. Add chili oil and garnish with more chopped chives and green onions. Serve hot and enjoy!