Anders Bandt

• 3/4 pound ground pork
• 8 canned water chestnuts, finely chopped
• 1/4 cup finely chopped green onions
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh ginger root
• Vegetable oil for deep-frying

• 1 egg
• 1/3 cup water
• 2 cups all-purpose flour
• 1/2 teaspoon salt

• In a medium bowl, beat the egg. Mix in the water.
• In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
• On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
• Cut each ball into four equal pieces. Roll the pieces into 10 ½ by 10 ½ inch squares. Cut each into nine 3 ½ by 3 ½ inch squares.
• For the filling, combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful 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; 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°. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels.

I like making my own wonton wrappers because the store bought ones are uber salty