Directions

1. Mix together all the ingredients for filling, mix until meat and waterchestnuts are well blended. Divide into 30 portions.
2. Put 1 tsp of filling in the middle of a wanton skin. 
3. Fold the skin diagonally in half to form a triangle. 
4. Fold the edge containing the filling over about 1/2-inch. 
5. Bring the two points together, moist one inner edge and pinch the edges together to hold. Repeat with remaining wanton.
6. Heat a wok with 1 1/2-inch cooking oil. 
7. Deep-fry the wantons over medium heat until golden brown. 
8. Drain on paper towels and serve. Makes 30 wantons.