Makes about 40 wontons.
1 quantity dumpling filling
1 packet wonton pastry squares
peanut oil for deep frying
Take a few squares of wonton pastry from packet and keep remainder
covered so they won't dry out. On each square put a scant teaspoonful
of filling. Dampen edge of pastry with finger dipped in cold water, and
fold over to form a triangle, overlapping points slightly. Press firmly
to seal. Bring the lower points of the triangle down to meet below the
base, dab with a little filling and press to seal. When all are made,
deep fry a few at a time in hot oil over medium heat until golden.
Drain on paper towels and serve with a dipping sauce.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)