crispy wontons

Ingredients

• Servings: 10
• 3/4 pound ground lamb
• 8 canned water chestnuts, finely chopped
• 1/4 cup finely chopped green onions
• 1 tablespoon kikkoman soy sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh ginger root
• 1 (16 ounce) package wonton skins
• vegetable oil for deep-frying
• tomato ketchup and hot mustard or kikkoman sweet & sour sauce

Recipe

• combine lamb, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. place 1/2 teaspoonful lamb 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 1 corner with water. overlap opposite corner over moistened corner; press together firmly.
• heat oil in wok or large saucepan over medium-high heat to 375 degrees f. deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. drain on paper towels. serve warm with ketchup and mustard or sweet & sour sauce, as desired.