Coarsely grind pork shoulder, using the largest setting, and only passing through once. Use a cleaver or knife to repeatedly chop shrimp until it forms a course paste, with a few slightly larger chunks. You can optionally grind the shrimp, but we prefer there to be some noticeable chunks of shrimp. Optionally, for additional springiness of the shrimp, mix in 1/4 tsp baking powder into your shrimp paste before mixing with the rest of the ingredients.

Knead all ingredients together, and use 1/2 tbsp or so to fill each wonton.