In a small bowl, mix the crab, soy, sesame oil, white pepper, green onion, garlic, water chestnuts and ginger
Set up an assembly station with a cookie sheet covered in wax paper and lightly dusted with flour, along with a small bowl of water. On a clean surface, lay out a wonton wrapper and dot the middle with a teaspoon of crab filling. Wet the edge of the wrapper with water from the bowl and fold the wrapper diagonally to form a triangle, pressing out any air in the center. Place the wonton on the cookie sheet and continue process until you run out of filling.
In a frying pan with high sides, heat two inches of vegetable oil to 350°. Fry the wontons for a minute or so on each side, or until golden brown. Place on a cookie sheet lined with paper towels to drain. Repeat with remaining wontons.
To make the dipping sauce, stir together the jam, vinegar and chili paste. Serve.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach