FRIED WONTONS

With a sharp knife, lightly chop until fluffy and place in a large bowl:
1 pound lean ground pork (butt or shoulder)

Shell, devein, rinse, and cut into 1/4-inch dice:
1/2 pound medium shrimp

Press between paper towels, squeeze dry, and add to the pork. Blanch in boiling water for 10 seconds, drain, refresh in cold water, and drain again:
3/4 cup water chestnuts

Press between paper towels, squeeze dry, and add to the pork. Add:
1 1/2 tablespoons minced ginger
1 1/2 tablespoons minced scallions, white part only
2 1/2 tablespoons soy sauce
1 tablespoon rice wine or sake
2 1/4 teaspoons toasted sesame oil
1 1/2 tablespoons cornstarch

Stir vigorously in one direction to combine. The mixture should be stiff; if not, refrigerate until firm, about 1 hour.

Place a scant teaspoon of the filling in the center of each of:
54 wonton wrappers

Fold the wrapper over to form a triangle. Working from the longest edge, fold the wrapper in to a point three-quarters of the length from the opposite edge. Dip a finger in water and dab the ends of the triangle, then press the two ends together and pinch to seal. Make the remaining wontons in the same manner.

Place the finished wontons on a tray dusted with:
Cornstarch or flour

Heat a wok or deep fryer and add:
4 cups safflower or corn oil

Heat to 350 degrees F. Add a batch of won tons and fry, stirring constantly, until the skins are golden brown and crisp, 3 to 4 minutes. Remove with a long-handled strainer and set on paper towels to drain. Bring the oil back up to 350 degrees F and repeat the process until all the wontons have been fried, keeping the fried wontons warm in the oven.

Arrange the wontons on a platter and serve with:
Plum or duck sauce
Hot mustard

Makes about 54 wontons
Source: Joy of Cooking: All About Party Foods and Drinks by Irma S. Rombauer, et. al