Shelly's Recipe

FRIED WONTONS

Category: Deep Fried

2 lbs ground pork
1 cup 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 and sesame seed oil
2 tbsp cornstarch
Wonton skins

Cooking oil for frying

Put pork in a bowl and chop with a knife to allow for even mixture with other ingredients. Squeeze chopped water chestnuts in a paper towel to remove excess moisture and add to pork. Add remaining ingredients except wonton skins.

Place 1 tsp mixture in the center of a wonton and fold the skin over to make a triangle. Pinch edges of wonton together while moistening with just a little water on fingertip making sure the wonton sticks together. Continue until all the wontons and filling are used.

Heat oil to 350 in a deep fat fryer. Cook only 3-4 wontons at time. Maintain the temperature of the oil to keep the wontons from absorbing the oil. Remove wontons with a slotted spoon when golden brown. Drain on paper towels.

Keep cooked wontons warm in the oven at 250, until remaining wontons ore done. Serve with desired sauce.