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1
Place a wok over medium heat.
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2
Add 1 tablespoon oil and when hot, add the ginger and green onions, and stir-fry until aromatic, about 1 minute.
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3
Add the shrimp and water chestnuts and cook for 1 minute.
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4
Add the soy sauce, sugar, sesame oil and chili oil and stir to combine.
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5
In a small bowl, combine the cornstarch and water and add to the shrimp mixture, stirring.
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6
(The mixture should thicken immediately.)
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7
Transfer to a bowl or plate and let cool before assembling the won tons.
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8
Keeping the won ton wrappers covered with a damp kitchen towel, place 1 won ton wrapper at a time on a work surface with 1 point toward you.
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9
Spoon a rounded tablespoonful of filling in the center, just above the point.
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10
Fold the corner over the filling and roll to tuck the point under.
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11
(The won ton should look like a triangle).
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12
Pinch the wrapper around the filling to completely enclose, pushing gently to expel any air bubbles.
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13
Using both hands, pull the 2 side corners toward you below the filling.
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14
Overlap the corners slightly, moisten with a dab of water, and pinch to seal.
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15
Place the filled won tons on a baking sheet and cover with a damp cloth while preparing the remaining won tons.
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16
(If desired won tons can be frozen on a baking sheet and once frozen, kept in a ziplock bag for up to 2 months.)
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17
Fill a large pot or electric fryer halfway with vegetable oil and heat to 375 degrees F. Add the won tons in batches and fry until golden on both sides, about 2 minutes.
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18
Remove with a slotted spoon and drain on paper towels.
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19
Serve hot with soy sauce and/or Chinese hot mustard.
