Won Tons

• 1/2 lb ground pork or 1/2 lb ground chicken
• 1/2 teaspoon salt
• 1 tablespoon light soy sauce (or Kikkoman)
• 1 tablespoon dry sherry
• 4 water chestnuts, finely chopped
• 1 scallion, finely chopped
• 1/2 egg, beaten
• 1 package wonton skins
• deep frying oil (350u0b0)

1. Use any standard method of folding the wontons using about 1 teaspoon each.
2. Most Chinese cookbooks have illustrations.
3. Deep fry a few at a time until golden brown.
4. Drain and blot.
5. Note: when deep frying make sure the oil isn't too hot.
6. If too hot the food will cook too quickly on the outside but the filling will remain undercooked.
7. Always put one piece in the oil as a test.
8. Check how long it takes to start browning.
9. Adjust oil temperature accordingly.

ground pork, salt, soy sauce, sherry, water chestnuts, scallion, egg, wonton skins, frying oil

Taken from www.food.com/recipe/won-tons-83045 (may not work)