Crisp Wontons (Cha Yun T'un)
pound ground pork
Stir in shrimp, water chestnuts, scallions, soy sauce, cornstarch and salt. Stir-fry 1 minute.
Place 1 teaspoon filling on center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle; press edges to seal. Pull bottom corners of triangle down and overlap slightly. Moisten one corner with water; press to seal.
Heat 1 to 1 1/2 inches of oil to 360 degrees F. Fry 6 to 8
wontons at a time until golden brown, turning occasionally, about 2 minutes;