---------- 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.

-----