Wontons

 3/4 lb ground pork

1 T lite soy sauce

1.5 tsp dry sherry

1 tsp cornstarch

1-2 tsp grated ginger

1 tsp cornstarch

1 egg

1 clove garlic minced

1 tsp sesame oil

1 T green onion

6 oz water chestnuts, drained and chopped 

Wonton skins from the grocery store 

Mix all ingredients thoroughly. Chill until ready to fill wonton wrappers.  Place a teaspoon of filling in each wonton skin, seal with water on two adjacent edges of the skin, folding the skin over and squeezing out any air.  Fry in oil until brown, then add 1/4 to 1/2 cup chicken stock, cover and let steam until done, 10-15 minutes. Uncooked pork filling may be frozen until use.