In a small sauce pan, whisk together corn starch and vinegar.

Then add in remaining ingredients and bring to a boil, reduce heat to low and simmer for 2-3 minutes. Remove from heat and allow to cool before serving.

Combine all ingredients until well blended.

Put 1 teaspoonful of mixture in the center of a wonton wrapper. With finger wet all four edges with water. Fold over wrapper, making a triangle. Pinch edges to seal well.

Bring to outside corners together, as if raising their arms over their head. Pinch at top to seal.

Repeat until all wrappers have been filled. Chill wontons in freezer for 30 minutes before frying.

Heat peanut oil in wok or dutch oven to 375 degrees.

Deep fry wontons, two at a time, turning over once during cooking, until golden brown. Drain on paper towels.

Serve warm with dipping sauce.