Cook's Note: Chinese chives are also known as garlic chives
or Japanese nira.
For the filling: In a medium bowl, combine the pork, shrimp, chives, 1 tablespoon soy sauce, ginger, rice wine, cornstarch, sesame oil and pepper. Mix well and set aside.
For the wontons: Line a baking sheet with parchment paper and dust
lightly with cornstarch. Take 1 wonton
wrapper and place 1 1/2 teaspoons filling in the center. Brush the edges of the wrapper with the beaten egg
, then gather up the sides and mold
around the filling, making a ball shape and twisting the top to secure. Repeat with the remaining wrappers, lining them up on the prepared baking sheet. Place the wontons in the freezer for an hour to firm them up before cooking. Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze until you are ready to use.
For the chili sauce: In a small bowl, combine the soy sauce
and chili sauce and set aside.
Bring a wok
halfway full with water to a boil, and then reduce the heat to a simmer
. Cook the wontons in batches until they float
to the surface, 3 to 4 minutes. Remove with a slotted spoon. Garnish with the chives and serve immediately with the chili dipping sauce.