Cook ground pork in a large skillet over medium heat until no longer pink.

Combine pork, shrimp, green onions, water chestnuts, ginger, cornstarch, garlic salt, and white sugar in a large bowl. Add dry sherry, soy sauce, chili oil, and sesame oil; mix until well combined.

Place about one teaspoon of mixture in center of each wonton wrapper. Rub egg white lightly around rim of each wrapper. Bring points of each wrapper together into a triangular shape; pinch edges to seal.

Meanwhile, bring a large pot of water to a boil. Working in batches if necessary, add wontons to boiling water without crowding. When wontons float to surface, add 1 cup of cold water; allow water to boil again. Immediately remove wontons from water.