For the filling, combine the pork, green onion, garlic, cornstarch, salt, sugar and black pepper in a small bowl. Mix well then set aside.

On your work surface, lay the wonton skins out, about 6 to 8 at a time. Use two teaspoons or demitasse spoons to place a scant teaspoon (about the size of a ½-inch marble) of filling in the center of each square. Dip a pastry brush in water and lightly brush the edges of each square. Pick up one corner and fold it over to make a triangle. Press the edges with your finger to seal. Place the finished wonton on a large plate or tray. Repeat until all the filling is used up.

Fry the wontons in a wok or deep skillet. Pour enough oil to depth of 11/2 inches. Heat the oil to 325 to 350F (160 to 180C) on a deep-fry thermometer. As the oil heats up, place a baking sheet with a cooling rack set inside next to your stove to cool the fried wontons. When the oil is sufficiently hot, fry the wontons in batches, as many as may comfortably fit in the pan at a time. Before adding each wonton to the oil, make sure the edges are sealed and use your finger to press out any air bubbles. Fry each to a luscious golden brown, about 2 minutes per side. Transfer each from the hot oil to the cooling rack. Place on a large platter and serve with the dipping sauce.