1. Mince ginger and dice water chestnuts, scallion and shitake mushrooms small. Add them to a large bowl with the ground pork.
2. Add egg, soy sauce, salt, sugar, sesame oil, sherry, black pepper and cornstarch (mixed with 1/4 cup water or chicken broth) to the meat mixture.
3. Stir with your hand or a spoon so that all ingredients are evenly distributed.
4. Place a spoonful of the meat mixture (it's easier to fold with less meat, so don't put too much) in the corner of a wonton skin (the skin should be making a diamond shape). Roll the corner up and over the meat mixture about half way and then wet the sides of the wonton on the left and right of the meat. Fold in the sides and flap one under the other – the water will help it stick.
5. Place wontons in boiling water; when they float, they are done!
6. Serve with a sauce made of 2 Tbs soy sauce, 2 tsp sesame oil, 1 Tbs rice vinegar, 1 tsp sesame seeds, 1 tsp chopped scallion & 1 tsp ginger.
