Won tons are such a versatile dish. They may be served as a one dish meal or at tea time; you can fry them for cocktails or make them into a soup. Any leftovers may be pan fried the following day for another tour of duty.

1/2 lb. ground pork
1/2 tsp. salt
1 tbsp. light soy sauce
1 tbsp. sherry
4 water chestnuts, chopped fine
1 scallion, chopped fine
1/2 egg, beaten
2 leaves of bok choy (Chinese green), optional
60 won ton wrappings (purchase in Chinese markets)
2 to 4 c. oil for deep frying

1. Combine pork with salt, soy sauce, sherry, water chestnuts, scallion, beaten egg and bok choy. (If using bok choy, dip into boiling water, boil for 1 minute. Drain. Squeeze out water and chop fine.) Mix well. This is the won ton filling. 2. Put 1 teaspoon of filling in center of each wrapping. Fold to the center. Gently press edges together. Fold in half again lengthwise; then fold back and bring ends together. 3. Dab a little water on one corner, put two corners over the other, and press together. Won ton properly made resembles a nurse's cap. 4. Heat oil to 400 degrees in wok. Deep fry won tons, 10 or 12 at a time for about 3 minutes. Drain. Serve with Sweet Sour sauce or Fruity Fruity sauce.

Beef, veal, turkey, chicken or crab meat may be used in place of pork. May be prepared in advance through step 3 or frozen after step 3. Deep fry when they are room temperature.