scallions, spring or green onions
and tops, chopped
soy sauce, tamari
sweet and sour sauce
Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well.
Place ½ 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; 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 375℉ (190℃).
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 ketchup and hot mustard or sweet and sour sauce, as desired.