Way back when, Norman Fine, founder, chef and successful owner of Norman Fine Catering (originally Fine and Golden, with Cookbook Author Sheri Golden), taught me how to fold my very first wontons. They were the same ones as in this recipe. They were a huge hit at his parties and I subsequently also made them for mine. The tofu keeps them moist and the shrimp flavor of the wontons really comes through (not like others where cabbage dominates.) They freeze well and are poached, chilled and skewered before service, when they are dipped in the Szechuan vinaigrette. This dressing also makes a delicious spicy dressing for asian salads and dumplings.

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