Recipe#25684

Title: Basic Won Ton

SOURCE: Chopstick, Cleaver and Wok.

Yield: 1 servings
 
     10    Chinese mushrooms, small
    1/4 lb Prawns
      5    Fresh water chestnuts (OR 7
           - canned ones)
    1/2 lb Ground pork
      1    Green onion, finely chopped
      1 pk Wonton skins
      1 ts Salt
    1/2 ts Sugar
      1 ts Thin soy sauce
      1 ts Oyster sauce
           Dash of pepper
  1 1/4 tb Cornstarch
      1 sm Egg
 
  Boil Chinese mushrooms for 10 minutes, rinse, squeeze
  dry, cut off, and discard stems; then, chop into very
  small pieces.
  
  Shell, devein and wash prawns.  Chop into very small
  pieces
  
  Peel and crush water chestnuts with the flat side of
  the cleaver. If you don't have a cleaver, chop the
  water chestnuts into very fine pieces.
  
  Combine mushrooms, prawns, water chestnuts, pork and
  green onion.
  
  Add all other ingredients and mix well.  1 teaspoon of
  filling is used for each wonton.
  
                  *                       *
                       *
  
  With one corner of the skin toward you, place 1
  teaspoon of filling about an inch from the corner.
  
  Fold one corner to cover the filling.
  
  Told once more...about 3/4 inch.
  
  Turn the won ton so that the triangel is toward you.
  Dampen the left corner with a little water.
  
  Swing the right corner away from you and place it on
  top of the dampened left corner.  As you make this
  fold, simultaneously pull the filling toward you with
  your middle finger. You should finish with a little
  "hat-like" effect.