• Wash and dry produce. • Trim and halve cucumber lengthwise; cut crosswise into 1/2-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic. • In a medium bowl, combine cucumber, scallion greens, vinegar, sesame seeds, 1/2 tsp sugar (1 tsp for 4 servings), and a big pinch of salt. Set aside, stirring occasionally, until ready to serve.

• Rinse shrimp* under cold water; pat dry with paper towels. Cut into pea-size pieces. • In a large bowl, combine shrimp, pork*, ginger, garlic, scallion whites, cornstarch, half the soy sauce, half the sesame oil, 2 tsp sugar (4 tsp for 4 servings), and a big pinch of salt.

• On a large, clean work surface, working one at a time, add 1 TBSP filling to the center of each wonton wrapper, leaving a 1/4-inch border around the edges. TIP: Cover filled wontons and remaining wrappers with a damp paper towel as you work to keep them from drying out. • Lightly brush edges with water using your fingers. Bring two opposite corners together; pinch to seal. Repeat with remaining corners to form wontons. (Save any remaining filling for a stir-fry!)

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add wontons, sealed sides up. Cook until bottoms are golden brown, 1-2 minutes. • Carefully add 3/4 cup water, then cover with a tight-fitting lid. Steam until water has evaporated and wontons are cooked through, 6-7 minutes. (Depending on the size of your pan, you may need to cook wontons in batches, adding another large drizzle of oil and 3/4 cup water between batches.)

• Meanwhile, in a small bowl, whisk together remaining sesame oil and as much remaining soy sauce as you like (we used 11/2 TBSP; 3 TBSP for 4 servings).

• Divide wontons and cucumber salad between plates. Serve with dipping sauce on the side. Shrimp are fully cooked when internal temperature reaches 145°. Ground Pork is fully cooked when internal temperature reaches 160°.