- 1 lb. ground pork
- 1 can water chestnuts, minced
- 1 yellow onion, minced
- 1 small bowl warm water
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 package Wonton skins
Brown pork; drain. Mix in water chestnuts, onions, salt, and pepper. Lay 1 wonton skin in palm of hand, place 1 tbsp. of pork mixture on it. Squeeze corners together and wet a little to seal. (Pay attention to this, if it’s not sealed the oil will seep inside and they will be very greasy.)
Deep fry in hot oil until golden brown.
Serve with Sweet and Sour Sauce or Duck Sauce (We like Gold’s Szechuan Style Duck Sauce.) Makes a lot of wontons, probably 50-ish.