3/4 lb ground pork
8 chopped water chestnuts
1/4 cup chopped green onions & tops
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon grated fresh ginger root
1 lb wonton skins
vegetable oil for frying
catsup
hot mustard
sweet and sour sauce

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.