---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BASIC WON TON
  Categories: Chinese, Meats, Pasta
       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.
   
   SOURCE: Chopstick, Cleaver and Wok.
  
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