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10 Chinese mushrooms, small
1 tsp Salt
1/4 lb Prawns
1/2 tsp Sugar
5 Fresh water chestnuts (OR 7- canned ones)
1 tsp Thin soy Sauce
1 tsp Oyster Sauce
1/2 lb Ground Pork
Dash of pepper
1 Green onion, finely chopped 1
1/4 tbsp Cornstarch
1 pk Wonton skins
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 tsp of filling is used for each won ton. With one corner of the wonton skin toward you, place 1 tsp of filling about an inch from the corner. Fold one corner to cover the filling. Fold once more...about 3/4 inch. Turn the won ton so that the triangle 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.

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