Deep fried French Canadian wonton

I came up with the idea when I was making regular pork wonton. I realised that the filling could be the one of my tourtière and instead of a pie crust I would use the wonton. It's delicious in a soup or deep fried with some tomatoes chutney.

Ingredients
1 package of wonton wrapper
3/4 pound of lean pork
1/4 pound of lean ground beef
1 potatoes very finely diced
1 onion finely chopped
1/2 clove garlic, minced
1/8 teaspoon of sage
1/8 teaspoon of ground clove
1/4 teaspoon of ground thyme
1/8 teaspoon of ground black pepper
Salt to taste
Water

Recipe
1- Make sure all ingredients contain no chunks and are finely chopped.
2- Mix all ingredients together except for the water and wonton wrapper.
3- In a large pan cook on medium heat for 5 minutes. Do not over cook.
4- To fill the wontons, lay one won ton skin in front of you. (Cover the remaining won ton skins with a damp towel to keep them from drying out). Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
5- Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the wonton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal.

6- Deep-frying the wontons: Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Serve with tomatoes chutney on the side!!