Classic Wontons

Makes 6 to 7 wontons

Filling:
1 bunch spinach (about 1 lb.)
3/4 lb. ground lean pork
1/4 lb. ground lean beef
1/4 cup finely chopped water chestnuts
2 tablespoons minced green onion (including top)
1 to 2 tablespoons chicken broth
1 tablespoon oyster sauce
1 egg white
2 teaspoons cornstarch
1 teaspoon each sesame oil and dry sherry
1/4 teaspoon salt

1 pkg about (1 lb) wonton wrappers
1 egg, lightly beaten

Vegetable oil for deep frying

Preparation:

Wash spinach thoroughly; cut off and discard stems. Blanch spinach in a large pot of boiling water for 2 minutes. Rinse under cold running water; drain and let cool. Squeeze out all excess liquid from spinach, then coarsely chop. Combine spinach with remaining filling ingredients in a large bowl; mix well. To fill each wonton, place 1 heaping teaspoon of filling in center of each wonton wrapper, keeping remaining wrappers covered to prevent drying. Brush edges of wonton lightly with egg. Fold in half over filling to form a triangle, pressing edges firmly together to seal. Place filled wontons on a plate and cover with a damp cloth while filling remaining wontons.

Cooking:
Set wok in a ring stand and add oil to a depth of 2 inches. Place over medium-high heat until oil reaches about 350. Add wontons, a few at a time, and deep-fry for 3 to 3-1/2 minutes or until golden brown, turning occasionally. Lift out and drain on paper towels. Keep warm in 200 degree oven while cooking remaining wontons. Serve hot with sweet and sour sauce.

Tips:
Once wontons are wrapped, you can deep fry them or add them to soup or boil them in broth.