Deep Fried Wonton Bags

Finely chop the cleaned shrimp as well as the spring onions. Also finely chop the pork and fry in a hot pan in a little oil for about 1 minute. Then add shrimp, water chestnuts and spring onions and season with salt as well as soy sauce. Stir briefly, remove from heat and allow mixture to cool to room temperature. Place wonton pastry sheets on top and place about a teaspoon of the mixture in the center of each. Fold dough over filling to form a triangle. As you do this, moisten the ends of the dough with water and press firmly together. If desired, pull the 2 opposite corners toward each other again and press firmly in the center. Heat plenty of oil in a wok and fry the dumplings over medium heat until golden brown all over. Do not put too many pouches in at once so that the oil does not cool too much. Lift out wontons and drain on paper towels. Keep warm in preheated oven until all wontons are done.

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