1 pkg. (14 oz.) wonton wrappers
3/4 lb. ground pork
1 can water chestnuts, finely chopped
1 Tb. soy sauce
1 tsp. salt
1 tsp. cornstarch
1/2 tsp. fresh ginger OR 3/4 tsp. ground ginger
Mix meat with all remaining ingredients. Shape wontons. 1) Portion 1/2 tsp. meat on center of each wrap. 2) Fold to a triangle 3) Turn top triangle to meet fold 4) Moisten corner with water 5) Overlap corner A over B; press firmly. Deep fat fry at 350, a few at a time until browned. Serve warm with catsup & mustard, soy sauce or your favorite sweet & sour sauce.
These are great and they freeze well.
This recipe came from my best friend, Michelle Leckie's sister, Lori Coca. I have used this recipe for a long time and love it.