Crispy Baked Wontons

250 g ground pork
250 g extra-lean ground turkey or chicken
¼ tsp SIDS CRAZY SALT
1 small onion, chopped
1 can (250 g) sliced water chestnuts, drained & chopped
⅓ cup soy sauce
1 egg
1½ tsp ground ginger
1 package (340 g) wonton wrappers
Cooking spray
Sweet & Sour sauce, optional

In a large frypan, cook the pork, turkey and onion over medium heat until meat is no longer pink then drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg, SIDS CRAZY SALT and ginger.
Position a wonton wrapper with one point toward you. (keep remaining wrappers covered with a damp paper towel until ready to use) Place 2 heaped teaspoons of filling in the centre of wrapper. Fold bottom corner over filling then fold sides toward centre over filling. Roll toward the remaining point. Moisten top corner with water then press to seal. Repeat with remaining wrappers and filling.
Place on baking trays coated with cooking spray and lightly coat wontons with additional cooking spray.
Bake at 200°C for 10-12 minutes until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired.
Can you freeze Crispy Baked Wontons?
Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking tray in a preheated 200°C oven until crisp and heated through.