This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
3/4 lb Ground Pork
8 Chopped Water Chestnuts
1/4 c Chopped Green Onions & Tops
1 tb Soy Sauce
1/2 ts Salt
1 ts Cornstarch
1/2 ts Grated Fresh Ginger Root
1 lb Wonton Skins
Vegetable Oil For Frying Catsup Hot Mustard Sweet & Sour Sauce Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375oF. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired.
Typed by Syd Bigger.