Recipe(tried): Fried Wonton

Sarah,

If I am not mistake, wonton skins ar emade of flour, eggs, water and some salt. Being a Chinese growing up in Taiwan myself, I have never once seen anyone (I know) really bother to spare the effor to make them. They are always shop bought. The traditional wonton skins should be paper-thin, unlike what you see in most western supermarkets. If you are interested in the traditional Chinese cooking, look out for them in your local Asian grocers. However, I had some problem locating this paper-think wonton skins in the midwest of the US. Here is a fried wonton recipe for you. Hoep you enjoy it.
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Fried wonton (My rough measurement as I am just guessing here!!!)

1lb wonton skins
1 lb. ground pork (or as I do --> 3/4 lb ground pork + 1/4 lb shelled small shrimp and I place one small shrimp in each wonton.)
2 T. light soy sauce
1 t. soft brown sugar
2 t. light sesame oil
2 stalks spring onions, finelly chopped
3 cloves fat garlic, finelly chopped
1 t. white pepper powder
**If you can find "fried shallots" in your local grocers, add some of this into wonton mixture as it makes the wonton crispier and tastier!)
oil for deep frying

Mix all ingrednets, except the wonton skins. Leave in the fridge for about 30 mintes. Place a little of the pork mixture in the center of each wonton skin and press together to seal. (Traditionally, we sort of "squeeze" the mixture to the buttom of the wonton "sack" to make a dumpling but this involves more practice.) Dampen the edges if you are using the thick wonton skins.

Heat the oil to 180C/350F. Deep-fry the wonton for about 5 minutes in batches or until golden brown. Drain well on a wire rack over a tray. Serve hot with the sauce you like. **Since this is "Fried" wonton, you may just use tomato ketchup or mustard.