Fried Wontons

2 lb. ground pork
1 cup sliced water chestnuts, finely chopped
3 tbsp. fresh ginger, grated
2 tbsp. each minced scallions, soy sauce
1 tbsp. each rice wine, sakè or rice wine vinegar; sesame seed oil
2 tbsp. cornstarch
70 wanton skins
enough cooking oil for deep-fat frying 

      Put pork in bowl, chop with a knife to allow for even mixture with other ingredients.  Squeeze chopped water chestnuts in a paper towel to remove moisture and then add to pork.  Add remaining ingredients except wanton skins and cooking oil; stir well until completely mixed.  Place about 1 tsp. of mix in center of a wanton skin, fold skin over to make a triangle.  Pinch edges of wanton skin while moistening with just a little water on fingers.  Water helps hold wanton skin together.  Heat oil to 350ºF in a wok or a deep fat fryer.  Cook wantons only about 3 or 4 at a time, to make sure they do not lower cooking temperature of oil too much.  Maintaining heat of cooking oil will keep wantons from absorbing too much oil.  Remove wantons with a slotted spoon or frying strainer when they are golden brown.  Drain on paper towels.  Keep cooked wantons warm in oven while cooking remaining wantons.  Serve with sweet and sour sauce, duck sauce, plum sauce and/or hot Chinese mustard.  May substitute ground shrimp or turkey for pork, or even use a combination of all three.