CRISP WON TONS

1/2 pound lean pork (chicken or shrimp can be substituted)
8 water chestnuts
2 green onions
2 teaspoons soy sauce
3 slices fresh gingerroot
1 teaspoon salt
Dash pepper
1/2 teaspoon monosodium glutamate (MSG) (optional)
Dollies/Wrappers (recipe follows)
oil for deep frying

Put pork, water chestnuts and green onions in a chopping bowl and finely chop. (Or force through food chopper, using fine blade.) Mix with rest of ingredients, except doilies.

Place a doily in front of you with one point facing you. Put a teaspoon of filling on the lower half of doily and fold top half over, making a triangle. Moisten edges and press together, being sure you do not leave a pocket of air inside. Now cross the right and left points by bringing them together on the opposite side of the fold from the point toward you. Moisten and press together.

Fry in hot deep oil (375 degrees F on a thermometer) until brown.

Serve as an appetizer.

VARIATION:
Boil them instead of frying them to make a popular soup garnish.

DOILIES/WRAPPERS

1 1/2 cups sifted flour
1 teaspoon salt
1 egg
3 tablespoons water (about)
Cornstarch

Sift flour and salt into a bowl. Beat egg with a fork, add water and add to flour. Work into a dough, adding more water if necessary. Turn out on a floured board and knead until smooth. Cover with a damp paper towel; let rest 30 minutes.

Rub a board with cornstarch; roll dough very thin. Cut in 2 1/2-inch squares.

Makes 36 Won Tons
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #75 - Chinese Cooking, Fawcett Publications, Inc., April 1963