|Ground pork||3⁄4 Pound|
|Water chestnuts||8 , finely chopped|
|Finely chopped green onions and tops||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Grated fresh ginger root||1⁄2 Teaspoon|
|Wonton skins||1 Pound (1 Package)|
|Vegetable oil||2 Tablespoon (For Frying)|
|Tomato catsup||1 Tablespoon|
|Hot mustard/Sweet and sour sauce||1 Tablespoon|
Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well.
Place 1/2 teaspoonful pork mixture in center of each wonton skin.
Fold won ton skin over filling to form a triangle.
Turn top of triangle down to meet fold.
Turn over; moisten 1 corner with water.
Overlap opposite corner over moistened corner; press firmly.
Heat oil in wok or large saucepan over medium-high heat to 375 °F.
Deep fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy.
Drain on paper towels.