Title: Crispy Wontons
Categories: Appetizer Meat Chinese
Yield: 10 Servings
| 3/4 | lb | Ground Pork |
| 8 | | Chopped Water Chestnuts |
| 1/4 | c | Chopped Green Onions & Tops |
| 1 | tb | Soy Sauce |
| 1/2 | ts | Salt |
| 1 | ts | Cornstarch |
| 1/2 | ts | Grated Fresh Ginger Root |
| 1 | lb | Wonton Skins |
| | | Vegetable Oil For Frying |
| | | Catsup |
| | | Hot Mustard |
| | | Sweet & Sour Sauce |
Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch
and ginger iin 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. Typed by Syd Bigger.