Fried Wontons

2 lb. ground pork
1 c. sliced water chestnuts, finely chopped
3 tbsp. fresh ginger, grated
2 tbsp. minced scallions
2 tbsp. soy sauce
1 tbsp. rice wine, sake or rice wine vinegar
1 tbsp. sesame seed oil
2 tbsp. cornstarch
70 wonton skins
Cooking oil for deep fat frying

Put pork in bowl and chop with a knife to allow for even mixture with other ingredients. Squeeze chopped water chestnuts in a paper towel to remove moisture and then add to pork. Add remaining ingredients except for wonton skins and cooking oil; stir well until completely mixed. Place about 1 tsp. mix in center of a wonton skin and fold skin over to make a triangle. Pinch edges of wonton skin together while moistening with just a little water on your fingers.

Heat oil to 350°F in a wok or deep fryer. Cook wontons only about 3 or 4 at a time to make sure you do not lower the cooking temperature of the oil too much. Maintaining the heat of the cooking oil will keep the wontons from absorbing too much oil. Remove wontons with a slotted spoon or frying strainer when they are golden brown. Drain on paper towels.

Keep cooked wontons warm in the oven while you cook the remaining wontons. Serve with sweet and sour sauce, duck sauce, plum sauce, and/or hot Chinese mustard. You can substitute ground shrimp or turkey for the pork or even use a combination of all three.