---------- Recipe via Meal-Master (tm) v8.02
       Title:  Shrimp Won Ton
  Categories: Seafood, Chinese
       Yield: 1 servings
     3/4 lb Medium shrimp (25 to 35 per
            -pound), shelled and
       1 ts Salt
     1/2 lb Pork butt, finely chopped
       1 ts Peeled, grated fresh ginger
       1 ts Sugar
         pn White pepper
       1 tb Light soy sauce
       1 tb Dry sherry or rice wine
       1 ts Asian sesame oil
       2 ts Cornstarch
       2    Green onions (white part
            -only), minced
       4    Water chestnuts, peeled and
            -finely chopped
       1    Package thin won ton skins
   Coarsely chop shrimp into small pea-sized morsels.
   Toss with 1/2 teaspoon salt; set aside for 10 minutes.
   Combine pork, ginger, sugar, pepper, soy sauce,
   sherry, sesame oil, cornstarch, green onions, water
   chestnuts and remain- ing salt. Add to shrimp; mix
   well. Work with 1 won ton at a time; keep the
   remaining skins covered with a damp towel. Place a
   wrapper flat in your palm with a corner pointing away
   from you and a corner pointing at you. Put about 1
   heaping teaspoon fill- ing in the top corner (a little
   way down from the point). Fold the point toward you
   over filling. Tucking in filling, roll corner over
   toward the center of the wrapper. The won ton should
   look like a triangle. Pinch around filling to contain
   it. Place won ton on a work surface, Using both hands,
   grasp the 2 op- posite. corners of the won ton and
   pull them up over filling, overlapping them a bit.
   Moisten overlapped edges with water; pinch to seal.
   Set on a baking sheet and cover with a cloth. Repeat
   with remaining ingredients. The dumplings are now
   ready for boiling. Or freeze them; they'll keep for
   several months. Makes about 5 dozen won tons. PER 6
   WONTONS: 160 calories, 13 g protein, 14 g carbohy-
   drate, 5 g fat (2 g saturated), 80 mg cholesterol, 451
   mg sodium, 0 g fiber. Joyce Jue writing in the San
   Francisco Chronicle, 3/17/93.
   Submitted By STEPHEN CEIDEBURG   MSG#: 1980