1/2 lb. skinned chicken breasts, cut into 1 inch cubes
2 egg whites
1 tbsp. cornstarch
1/4 tsp. sugar
Salt & pepper to taste
1 tbsp. dry sherry
3 tbsp. water
1 pkg. won ton skins

Put chicken cubes, egg whites, cornstarch, sugar, salt, wine, and water into an electric blender. Blend to a fine paste. Spoon mixture into a mixing bowl. Neatly stack the won ton skins on a flat surface, one or a few at a time, and use a biscuit cutter 2 to 2 1/2 inches in diameter to cut out rounds. (Leftover bits of pastry can be dried and used in soups.) Spoon teaspoon or so for the filling into the center of each round; fold the round over to enclose the filling and seal the edges together to make a filled crescent. Continue until all the filling is used.

To cook dumplings, bring a large quantity of water to a boil. When the water is boiling furiously, add the dumplings and 1/2 cup of cold water and cook until they come to the surface. Cook a few seconds longer until they are piping hot inside, then drain. Yield about 68 dumplings.

Reba's daughter Ellen gave me this recipe. She said if I could teach her mother how to apple cosmetics, she in turn would teach me how to cook. I don't think I was a successful teacher, as she still doesn't wear make up. However, no doubt about it, she accomplished her task.