Wontons

Until brown; drain well.

Add onion and 1/4 cup sweet and sour sauce.

Fill wontons, position each wonton skins with 1 point toward you.

Spoon rounded teaspoon of beef mixture off center of skin toward you.

Fold bottom point of skin over filling.

Tuck point under filling. Roll to cover filling, leaving 1-inch unrolled at top of skin. Moisten right corner of skin with water. Grasp right and left corners; lap right corner over left corner.

Press to seal. Fry wontons, a few at a time, in deep hot oil (365°) for 2 to 3 minutes or until golden.

Drain on paper toweling.

Cool. Store airtight container and refrigerate or freeze for up to 1 month.

Reheat: Preheat to 400° for 10 to 12 minutes or until warm.

Serve with sweet and sour sauce.