3/4 pound of ground pork 8 chopped Water Chestnuts 1/4 cup of chopped green onions & tops 1 tablespoon of soy sauce 1/2 teaspoon of salt 1 teaspoon of cornstarch 1/2 teaspoon of grated fresh ginger root 1 pound of Wonton Skins Vegetable Oil For Frying Catsup Hot Mustard Sweet & Sour Sauce
Combine the pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375ºF. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired.
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