Combine the pork, shrimp, soy sauce, oyster sauce, sesame oil, sherry, sugar, scallion, cornstarch, salt and pepper in a large bowl, mixing them together well.

Lay one wonton wrapper in front of you.

Moisten all the edges of the wonton wrapper with the beaten egg.

Place a heaping teaspoon of filling in the center, then fold over to make a triangle.

With both hands hold the triangle by the two widest corners then push down so that the filled center folds up similar to a tortellini.

Place the completed wontons on a tray.

Uncooked, the wontons can be wrapped and kept frozen for 1 to 2 weeks then dropped into the fryer frozen.

When ready to cook, heat the oil in a 4- or 5-quart (3.

8- or 4.

7-L) Dutch oven or pot until the oil reaches 360°F (180°C).

Working in small batches, fry the wontons until golden, about 2 minutes on each side.

Drain on a wire rack placed over a cookie sheet.

I like to serve the wontons with sweet chili or plum sauce.