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Ingredients

• About 6 tablespoons peanut oil or vegetable oil
• 3 tablespoons Japanese soy sauce
• 3 tablespoons plus 2 teaspoons rice wine vinegar or white wine vinegar
• 2 tablespoons mirin
• 1 tablespoon plus 1 teaspoon sesame oil
• 1 clove garlic, minced and crushed to a paste with the side of a chef’s knife
• One 1-inch piece fresh ginger, peeled and grated fine (about 1 tablespoon)
• 1 scallion, white and light green parts sliced very fine
• ¼ pound good quality smoky bacon, strips cut crosswise into smaller strips
• ¾ pound headless shrimp, peeled and deveined (deveining optional)
• 6 scallions, white part and 3 inches of green part, sliced thin
• 1 medium clove garlic, minced and crushed to a paste with the side of a chef’s knife
• One 1-inch piece fresh ginger, peeled and grated fine
• 2 tablespoons Japanese soy sauce
• 1 tablespoon Japanese dark sesame oil
• 3 slices white bread, crusts removed
• 1 cup milk
• One 14-ounce package 4-inch-round wonton wrappers (60 wrappers)

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