oil to cook in
1/4 pound deli meat of choice
a few tablespoons of yellow mustard (depends on how mustardy, you like it)
1 - 3 half sour pickles, sliced very thin
Put cooking oil in a deep skillet or pot that is not too high, on the sides. Recommend depth is 3 inches but I can't use all that oil. I seem to have success with about half that. Heat but watch that it does not boil. While it is heating, attend to wontons.
On a smooth surface, lay out 8 wontons. With a pastry brush, brush mustard on wontons, leaving 1/2 inch around the edges, clear.
Take your finger or an implement and rub water on the clear part of wonton, about 1/4 inch. (Some people use egg for this but I like the water.)
Place meat on mustard, again leaving that outer rim clear so you will be able to seal these.
Put the pickle slice on top of meat. Cut to the right size so that it does not stick out.
To make triangles, fold over and bring the point of one corner, covering the food, to the diagonally opposite point. Seal with your finger. I generally take a fork and handle it like a pie crust with the fork tongs, to ensure it stays sealed.
Move these 8 to a greased cookie sheet or place it on parchment paper of sprayed aluminum foil. (for greasing , I use spray cooking oil). Do the same with remaining wontons, in groups of 8 or what is manageable for you.
Please be careful when you place these into the hot oil. I drop them in to oil that is slightly bubbling, poised to jump back, if the oil spatters. With a slotted spoon, turn after 1 minute. Cook for about another minute or until both sides are golden.
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