Deep Fried Wonton

• 1 package (8 ounces) of wonton wrappers
• 6 dried Chinese mushrooms, finely chopped
• 3 tablespoons of finely chopped bamboo shoots
• 4 ounces of prawns, finely chopped
• 4 green onions, finely chopped
• 1 teaspoon of salt
• 1 tablespoon of light soy sauce
• 1 teaspoon of sesame oil
• 1 clove of garlic, finely minced (optional)

1. If using dried mushrooms, soak them in hot water for 30 minutes, then squeeze out the moisture, discard the stems, and finely chop.
2. Combine the remaining ingredients and mix well.
3. Place a small amount of filling, about 1/2 teaspoon, onto each wonton wrapper.
4. Moisten the edges of the wrapper with water and fold over to form a triangle, ensuring that the points slightly overlap and press together.
5. Bring the two ends together, dabbing a little of the filling mixture where they join to seal.
6. You can now either deep fry them over medium heat for about 2 minutes until golden, add them to soup and cook for about 5 minutes, or steam them by placing them in a steamer without layering, and steam for about 10 minutes.

For a flavorful dipping sauce, combine soy sauce, rice vinegar, sesame oil, and a touch of chili paste. Adjust the proportions to suit your taste and serve alongside the wontons for a delicious complement to their flavor.