INGREDIENTS

INSTRUCTIONS

Wash the spinach thoroughly and trim any tough stems. Drain, then dry
with paper towels or a salad spinner. Coarsely chop and set aside.
Place a wok over medium-high heat. When it begins to smoke, add the
peanut oil, then the garlic and onion. Stir-fry 30 seconds. Add the
spinach and water chestnuts and stir fry until the spinach is dry,
about 3 minutes. Transfer the vegetables to a bowl and season with
salt and pepper.  When the filling has cooled slightly, form the won
tons. Dip you  fingers in warm water and moisten the entire surface of
a wrapper.  Place 1 teaspoon of filling in the center of the wrapper
and fold it  in half. Press the edges to seal. Bring the ends together
and moisten  with water; press to seal. Cover and set aside the
finished won tons  while shaping the remainder.  Cook the won tons
following the directions in the recipe - either in  boiling water or
soup stock until they are just tender, or deep-fry  them in 3 to 4 cups
of peanut oil until golden brown, about 3 minutes  on each side.  NOTES
: Makes 60 won tons. Won tons may be frozen after being shaped.  Place
on cookie sheet with sides not touching in the freezer. When
completely frozen place in plastic air tight bag.
http://www.barronspecialties.com/recipes.htm  MC formatted by Barb at
PK using Buster & SNT on 6/14/98  Recipe by: Joanne Hush, Classic
Chinese Cooking, pg 186  By Barb at PK <abprice@wf.net> on Jun 15,
1998, converted by MM_Buster  v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 26
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 58.5mg
Potassium: 21.6mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: <1g
Protein: <1g