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)