Pork and Lemongrass Wontons

When I was testing recipes for a post on Chinese New Year's a couple months ago, I made two kinds of steamed dumplings: these and these. But I also made these delicious deep-fried treats for my other half...he's a big fan of Chinese take-out crab wontons. They're delicious and the dipping sauce is a cinch to make.

Pork and Lemongrass Wontons
Makes 5-6 dozen.

13 ounces ground pork
1 teaspoon finely chopped (or grated) fresh ginger
1 stalk lemongrass, white part only, finely sliced
1 can (7 ounces) water chestnuts, drained and finely chopped
2 tablespoons finely chopped chives or scallions
1/2 teaspoon chili paste (or chili-garlic paste)
2 tablespoons plum sauce
1 teaspoon chili oil
1 teaspoon sesame oil
1 tablespoon cornstarch
Wonton wrappers
Oil, for deep-frying

In a bowl, combine all filling ingredients. Mix well with your hands. Cover and refrigerate for one hour.

Working with one wonton wrapper at a time, place about two teaspoons of the filling in the center of each wrapper and wet the edge of the wrapper with a brush or finger. Gather up the corners, bring the edges together in the center and press firmly to seal. Repeat until all filling has been used.

Deep-fry the wontons, in batches, in moderately hot oil for 3-4 minutes, or until lightly browned. Remove with a slotted spoon and drain on paper towels. Serve hot with dipping sauce.

Dipping Sauce:
1/2 cup light soy sauce
1/2 cup rice wine vinegar
1 teaspoon finely grated ginger
1 teaspoon chili oil

Stir all ingredients together to combine.