Pork filled Wontons

1-1/2 lbs ground pork
1 can water chestnuts, drained and chopped
½ lb mushrooms, chopped
2or3 cloves minced garlic
2 T finely minced/grated fresh ginger
3 minced green onion, white part only
1-1/2 tsp soy sauce
1 T rice wine or sake or rice wine vinegar
1-1/4 tsp sesame oil
1-1/4 tsp cornstarch
1 package (usually 60) wonton wrappers or gyoza skins

In mixing bowl chop up meat till fluffy.

Add ingredients in order listed.

Mix well.  Chill one hour

Place 1 tsp filling in center of wrapper.  Dampen edges with wet finger and bring up diagonally pressing edges together.  You should have what looks like a ball with petals on top.  Does not have to be perfectly sealed.  Place on cornstarch covered cookie sheet as you go. Keep prefilled wrappers covered with wet paper towel as you work. They dry out very quickly

Heat a wok or deep fryer, add oil (vegetable or canola) and heat to 350

Drop 9-10 wontons at a time in oil, turning until golden brown. Lift out w/slotted spoon to paper towels.

To freeze before frying: Freeze first on cookie sheet then transfer to freezer bags

Great to make ahead to have on hand for parties or can take from freezer a few at a time.