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Grandma would make this as a side dish for dinner and half of it would be gone before meal time. She made it with economical ground beef, but I add in some ground pork for extra flavor. Because this version has more meat in the packaging than regualr tiny, flower-shaped ones from the Chinese restaurant, the meat mixture is SLIGHTLY precooked; remember that you will also be deep-frying afterwards so don't over cook meat mixture. Feel free to add/change/delete ingredients to your liking.
- 24 wonton wrappers
- 1⁄2 lb ground beef
- 1⁄2 lb ground pork
- 1 lb shrimp, cut into 1/8-inch pieces
- 10 water chestnuts, finely chopped
- 1⁄4 cup green onion, finely chopped
- 1⁄2 teaspoon fresh gingerroot, grated
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- 1⁄2 teaspoon salt
- 1 teaspoon oil
- 2 cups oil
- 1 egg white, in seperate bowl for sealing wonton wrappers
- Combine beef, pork, chestnuts, green onion, ginger, cornstarch, soysauce,and salt in a large bowl; mix well.
- In a large dutch oven or deep pan, add 1 teaspoon oil and fry meat mixture until meat is half way cooked or lightly pink.
- Remove from heat, drain, and allow to cool.
- Scoop cooled meat mixture into the center of wonton wrapper. Allow 1/2-inch on each side.
- Dip finger in egg white and seal all four sides of wrapper.
- Put one small piece of shrimp on top of meat mixture.
- Fold wrapper into a triangle; press firmly to remove air pockets.
- Heat rest of oil in large pot over medium-high heat to 375 degrees.
- Deep fry a few wontons at a time, 2 to 3 minutes, turing if necessary until brown and crispy.
- Drain on paper towels.
- Serve with catsup and worshishtishire combined, or other bottled sauce.