Won Ton

Recipe for meat filling:
1/2 pound (250 g) raw pork or chicken, finely minced
1 egg, beaten
1/4 cup (60ml) water chestnuts, finely chopped – optional
2 green onions finely chopped
1 teaspoon (5 ml) soya sauce
1/2 teaspoon (2.5ml) salt
1/4 teaspoon (1.25ml) pepper

Instruction to make won ton:
- combine all ingredients in a large bowl. mix well and let stand 30 minutes.
- place 1/2 teaspoon of filling in centre of pastry. moisten edges with eggs white or milk with pastry brush or fingertip.
- fold skin in half and press firmly to seal in filling. fold two ends back, misten tip and press together.
- during process, keep the won ton skins covered with a damp cloth to prevent them from drying out.
Heating instructions:
- bring 2 to 3 quarts (3 to 4L) of water to boil in a large pot.
- add 1 tablespoon salt.
- carefully drop in won ton into the water, one at a time.
- stir gently to keep from sticking
- then remove the water and change with the new water and put chicken powder on it.
- the comparison for water and chicken powder is 500ml for water and 1 tablespoon of chicken podwer, cook for 5 minutes
- add soya, pepper and green onion (celery – optional) for serving