Yield: 10 servings
|½ pounds||Ground pork|
|¼ pounds||Medium-size shrimp peeled, deveined & minced|
|8 \N||Water chestnuts; minced|
|¼ cup||Minced green onions|
|1 tablespoon||Kikkoman Soy Sauce|
|½ teaspoon||Grated fresh ginger root|
|1 pounds||Wonton skins|
|\N \N||Vegetable oil; for frying|
|\N \N||Kikkoman Sweet & Sour Sauce|
Mix first 8 ingredients well; place ½ teaspoon in center of each wonton skin. Fold skin over filling to form triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water.
With twisting motion, overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375 F. Add wontons a few at a time, and cook 2 to 3 minutes, or until brown and crispy; drain. Serve warm with sweet & sour sauce.
Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 03-23-95