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.