Won Ton

	
1	pkg.		won ton wrappers

Filling:
2	cups		chicken meat, pork -or- shrimp,
			chopped
6			water chestnuts, minced
2	T.		green onions, thinly sliced
¼	tsp.		salt
1	tsp.		sugar
2	T.		shoyu
1	tsp.		sesameé oil
1			egg, slightly beaten
			cornstarch

A)	Place approximately 1 tsp. of filling in the center 
	of a won ton wrapper.  Dampen edges with 
	cornstarch mixed with a little water, to seal.
	Won tons can be folded two ways:
		1)	Fold in half by bring opposite 
			edges together to make a triangle
			shape - for frying.
		2)	Fold in half to make a triangle, then
			fold two ends to the top and fold 
			edges back down - for boiling.
B)	To deep fry:  Put a few at a time in deep, hot oil (375F) 
	for 2-3 minutes 
	-or- until golden brown.  Drain on absorbent paper.
C)	For boiling:  Place in boiling chicken broth for 4 
	minutes, 5 minutes for pork.

	Mustard Dipping Sauce
2	tsp.	dry mustard
1	tsp.	warm water
3/4	cup	shoyu

A)	Combine mustard with water.  Cover and set aside 
	for 15 minutes.
B)	Stir in shoyu just before serving.

	Sweet & Sour Dipping Sauce
¼	cup	shoyu
1	cup	pineapple juice
3	T.	vinegar
¼	cup	brown sugar, firmly packed
1	T.	cornstarch

A)	Combine ingredients and cook over medium heat.
B)	Stir occasionally until mixture thickens.