Ingredients:
6 ounces ground pork
4 water chestnuts, chopped
1 ounce green onions, chopped ( with tops)
1/2 tablespoon low sodium soy sauce
1/4 teaspoon salt
1/2 teaspoon cornstarch
1/4 teaspoon fresh gingerroot, grated
1/2 lb wonton skins
Directions:
Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in a medium bowl; mix well.
Place a half teaspoon of the 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 375F/190C.
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 “Asian Dipping Sauce” (recipe on Recipezaar) or catsup and hot mustard or sweet& sour sauce, as desired.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.