Ginger-Pork Wontons

• 2 tablespoons oyster sauce or 2 teaspoons soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 pound ground pork
• 1/2 medium onion, finely chopped
• 1 celery rib, finely chopped
• 1 medium carrot, finely chopped
• 2 tablespoons minced fresh gingerroot
• 3 garlic cloves, minced
• 40 wonton wrappers
• Oil for frying
• Plum sauce, optional

1. In a small bowl, mix the first 5 ingredients. In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes; drain. Add vegetables, ginger and garlic; cook 2-3 minutes longer. Stir in sauce mixture; cook and stir until mixture is slightly thickened, 2-3 minutes. Cool slightly.
2. Place about 1 tablespoon filling in center of each wonton wrapper. Moisten wrapper edges with water. Fold 1 corner diagonally over filling to form a triangle; press edges to seal.
3. For shallow fry: In an electric skillet or deep skillet, heat 1 in. of oil to 375u0b0. For deep fry: In an electric skillet or deep fryer, heat oil to 375u0b0. Fry wontons in batches until golden brown, 2-3 minutes, turning once. Drain on paper towels. If desired, serve with plum sauce.

oyster sauce, sherry, soy sauce, sesame oil, sugar, ground pork, onion, celery, carrot, fresh gingerroot, garlic, wonton wrappers, sauce

Taken from www.tasteofhome.com/recipes/ginger-pork-wontons/ (may not work)