The secrets to great fried wontons are just enough filling and low heat when frying. If you put a lot of filling, you might not cook through them when the wonton skin browns. Frying in low heat lets you get a golden skin and ample time to thoroughly cook the wonton filling.
1 lb. minced chicken
2 tablespoon chopped scallion
1 tablespoon sesame seed oil
1/2 tablespoon white pepper
1 teaspoon salt
1 pack, wonton wrappers (square)
1 teaspoon cornstarch
1 tablespoon water
Mix chicken, scallion, sesame seed oil, white pepper and salt. Let filling marinade for an hour. Mix cornstarch and water to form a cornstarch mixture.
Scoop a teaspoonful of filling and place it on the middle of the wrapper.
Wet the edges of wrapper with cornstarch mixture. Fold wrapper in half to form a triangle. This is the easy method to make a wonton. If you want a fancier wonton, continue to the next step.
Wet the two corners that have the longest sides. Invert the corners so one is overlapping the other.
Heat oil. Once oil is hot, fry wontons on low heat. Fry until golden brown.
Serve as is or with chilli sauce. Makes about 4 dozens.