• Cooking Time: 3 to 5 minutes
• Servings: 40
• Preparation Time: 30 minutes
• 1/2 lb. ground pork or chicken
• 1/4 cup minced water chestnuts
• 1 T. soy sauce
• 1 T. Sherry or White Wine
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1 egg
• 2 scallions minced
• dash of black pepper
• package of 40 won ton wrappers
• small bowl of water
• Oil for deep frying

1. Mix all ingredients except the won ton wrappers in a bowl.
2. Place one tablespoon of the meat mixture in the center of the won ton wrap.
3. Moisten the edge of the won ton with water.
4. Fold won ton into a triangle
5. With the point facing down, take the right point to the left point, moisten with water and press together. It will look like a nurses cap.
6. Heat oil in a deep pan or wok. Make sure it is hot before dropping won tons into the oil. Drain on a cookie sheet with a wire rack on top.
7. Serve with plum sauce or a Chinese hot mustard sauce.
8. They can be frozen when cool and then reheated in a 350 degree oven while still frozen.

This is a great appetizer I learned to make while taking a Chinese cooking class. They can be made ahead, frozen and then re heated.