3 water chestnut, peeled and chopped into tiny pieces, optional
1 stalk scallion, chopped
1/2 teaspoon sesame oil
1/2 teaspoon fish sauce or soy sauce
1/2 teaspoon cornstarch
3 dashes white pepper powder
Salt to taste
1 pack wonton wrappers
Water, for sealing
Oil, for deep frying
Step 1. In a bowl, mix the ground pork, shrimp, water chestnut, scallion, sesame oil, fish sauce/soy sauce, cornstarch, pepper and salt together. Stir to combine well to form a sticky filling.
Step 2. To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
Step 3. You can wrap the wontons three ways. To make a triangle, just fold it up to form a triangle. Pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water.
Step 4. Heat up some oil for deep-frying. Deep fry the wontons until golden brown. Serve hot with Thai sweet chili sauce or regular chili sauce.