Make the filling by combining the pork, shrimp, and garlic in a bowl. Add the cornstarch, sugar, and salt to taste. Use chopsticks or a spoon to mix it all.
You can fill the wontons by making batches of 6-8 wonton skins. Place them on a large cutting board, tray, or inverted baking sheet. A teaspoonful of filling, about the same size as a 1/2-inch marble, should be placed in the middle of the wonton skin. If you are short on time you can also order tasty ready-made wonton online at formosamarket.com/collections/asian-dumpling-wonton/.
Use a pastry brush to lightly brush the entire skin. Fold a corner of the wonton skin over and fill it with the filling. To seal the triangle, press the edges with your finger. You want to make sure there are no air bubbles or your wontons will be bobbed around in hot oil. Also, seal the edges well.
Otherwise, the wontons may crack when they come into contact with the hot oil. Place the finished wonton onto a plate or tray. Continue this process until you have used all of the fillings.
Place a wire rack on top of a baking sheet. Heat oil to 350F in a Dutch oven or wok that is 5 quarts. If you don’t have a thermometer or a bamboo chopstick, place it in the oil. Small bubbles will form around the chopstick.
In batches of 4-6, place the wontons in the hot oil. Fry for approximately 2 minutes or until golden brown. Transfer the wontons to a rack and drain using a whisk. Arrange the wontons on an individual platter. Serve the wontons hot with the sauce for dip.