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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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