Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in 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 and 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 375F.
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 and sour sauce, as desired.
