½ 8-oz can chopped water chestnuts (about 2 heaping tablespoons)
3 - 4 medium dried shiitake mushrooms, reconstituted, finely chopped
1 green onion stalk, finely chopped (optional, but I prefer to add)
Dash of salt
Dash of pepper (optional)
1 teaspoon soy sauce
2 packs wonton wrappers
2 - 3 cups canola oil for frying
Instructions
In a medium bowl, add hot water and dried shiitake mushrooms. Allow the mushrooms to reconstitute for about 20 minutes or until tender. Discard stems and chop finely.
In a large bowl, add ground pork, chopped shiitake mushrooms, chopped water chestnuts, and chopped green onions. Season with a dash of salt, pepper and soy sauce. Use your hands to mix the meat and vegetables until all the ingredients are well-incorporated. I don't recommend using anything but your hands; it's just the easiest way to get everything all good-and-mixed.
Prepare your work station for assembling the wontons. I usually place a large piece of wax paper over a cutting board, then lay about 10 - 15 wonton wrappers in assembly line | mass production format. In a mug, add cold water and place your butter knife in there. I like using a mug vs. bowl because the knife, and or bowl, won't tip over when you leave your butter knife in it.
Next, using a teaspoon, scoop heaping spoonfuls of the wonton meat and place each scoop in the center of each wonton skin. It's tempting, but don't use too much filling or else your wonton will: a) not seal properly; b) tear.
Wrap your wontons, Chinese style. The reason I specify this method as Chinese-style, is because the Japanese wontons I grew up with are shaped differently (plain triangle), and are not as fancy. My husband taught me how to wrap wontons properly.
I find it's easier to pick-up the wonton wrapper with the meat in the center, and place it in the palm of your left hand (if you're right handed, like I am), rather than leaving it on the wax paper.
Using a butter knife (or your finger), wet the edge of two connecting sides of the wonton wrapper, then fold over to seal and make a triangle (see top left photo in the collage below).
Next, face your triangle pointing down, and wet the top the of the left corner. Then, gently bring the right corner over to the left side, and rest it on top of the left corner. Pinch together. By doing so, you'll achieve the nice little wonton-pouch shape you see in the bottom left photo of the collage. You're done! Now repeat, about 50 more times.
I like to fry my wontons in a deep cast iron pot, but I only use enough oil to completely cover the wontons. Fry for about 2 or 3 minutes on each side, turning over once. The wontons should have a nice golden color when they are removed from the oil. Allow the wontons to drain on a paper towel.
If necessary, add more oil if it seems as though it's running low. If you do this, just make sure that your oil reaches the appropriate cooking temperature once again. I never measure the temperature of the oil but I read somewhere that about 375°F is appropriate.