On a chopping board, finely chop the shrimp into small pieces, almost paste-like. You can also add the shrimp into a food processor and pulse mix for 30 seconds until a shrimp paste is formed. Transfer into a large mixing bowl.
Add in ground pork and stir well with a spatula to mix evenly with the shrimp. Add in corn, peas, carrots, garlic, ginger, green onions, Shaoxing cooking wine, soy sauce, sesame oil, salt, sugar, and white pepper. Mix well to fully combine. Cover and refrigerate for at least one hour to allow the filling to soak in all the flavours.
Wrap the Wontons:
Prepare a small bowl of water for dipping your fingers into.
Take a square wonton wrapper at a time and place it on your palm. Place one tablespoon of filling into the centre of the wrapper.
Dip your finger in water and smear along the edges of the wonton wrapper. Fold the wonton half (into a rectangle) and gently press the edges together to seal the filling inside.
Bring two bottom folded corners together and wrap them under to overlap and seal. You can dab a little bit of water first on the edges to help make them stick together better.
Repeat with all the wontons and place them all on a parchment-lined baking tray. Cover with a tea towel to prevent the wrappers from drying out.
Pan-fry the Wontons:
In a non-stick frying pan, heat vegetable oil over medium-high heat for 2 -3 minutes. Place a batch of 12- 15 wontons on the pan, spacing them approximately 1-inch apart to prevent them from sticking together. Cook for 3 minutes until the bottom turns golden brown.
Add ½ cup of cold water into the pan. The water should start sizzling and boiling immediately. Make sure the water covers half of the wontons’ height. (½-inch deep).
Cover with the lid and continue to cook for 7-8 minutes until almost all the water has evaporated.
Take out the lid and reduce heat to medium. Cook for another 2 minutes until all the water has been absorbed. The bottom of the wontons should be cooked crispy.
Repeat the same steps with another batch of 12 -15 wontons.