Shun Lee West's Sichuan Won Tons

• 1/2 pound ground pork
• 2 scallions, finely sliced
• 1/2 egg, beaten
• 1/4 teaspoon salt
• 3/4 teaspoon sugar
• 1/2 teaspoon light soy sauce
• 2 teaspoons oyster sauce
• Pinch of white pepper
• 1 tablespoon cornstarch
• 1/2 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon dry white wine
• 16 to 20 won-ton skins
• 5 cups water
• 1 teaspoon peanut oil
• 1 teaspoon salt
• 1 1/2 teaspoons white vinegar
• 1 teaspoon sugar
• Pinch of white pepper
• 4 teaspoons cooking sherry
• 4 teaspoons dark soy sauce
• 3 teaspoons sesame oil
• 3 teaspoons chili oil
• 1/2 teaspoon chopped coriander
• 1/2 teaspoon white portion of scallions, chopped
• 13 teaspoon minced garlic

1. Combine all ingredients except last 4 in large mixing bowl.
2. Mix in one direction with chopsticks until all ingredients are well blended.
3. Refrigerate 4 hours.
4. Combine all sauce ingredients, mix thoroughly and set aside.
5. Into each won ton skin place a tablespoon of filling.
6. Wet 4 edges with water, fold over and seal.
7. Then wet 2 corners of folded side and pull those together.
8. Overlap and press them together to seal, creating won ton.
9. Repeat until all filling is used.
10. Bring water to boil.
11. Add teaspoon peanut oil and teaspoon salt.
12. Place won ton in water, stir with wooden spoon and cook for about 5 minutes until done.
13. Run cold water into pot to prevent sticking; remove won ton.
14. Place won ton on a serving dish, pour sauce over and serve.

ground pork, scallions, egg, salt, sugar, soy sauce, oyster sauce, white pepper, cornstarch, sesame oil, clove garlic, ginger, white wine, skins, water, peanut oil, salt, white vinegar, sugar, white pepper, cooking sherry, soy sauce, sesame oil, chili oil, coriander, white portion, garlic

Taken from cooking.nytimes.com/recipes/5838 (may not work)