Makes 25 wontons

6 tablespoons soy sauce
1/4 cup plus 2 teaspoons minced, peeled fresh ginger
1/4 cup rice vinegar
3 tablespoons honey
1/2 pound salmon diced into 1⁄2-inch pieces
3/4 cup finely chopped onion
1/4 cup sliced scallions
1 large egg
1 teaspoon minced garlic
1/4 teaspoon red crushed chilies
1/4 teaspoon salt
1 (12-ounce) package wonton wrappers
Vegetable oil

Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl. Set aside. In a separate bowl, combine salmon, onion, scallions, egg, garlic, crushed chilies and salt. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger.

Place several wrappers on work surface; brush edges lightly with water. Place a heaping teaspoonful of salmon filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.

Preheat oven to 250 degrees F.

Add vegetable oil to a large sauté pan to about 1-inch deep. Warm over medium heat, and add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 2 to 3 minutes per side. Transfer to a baking pan and keep warm in the oven. Repeat frying with remaining wontons, using additional oil per batch, if needed. Serve wontons with soy sauce.