1 1/2 lbs. pork, finely ground
1 tbsp. dry white wine
1 tsp. salt
1 tsp. minced garlic
10 oz. Chinese vegetables, drained & chopped
4 oz. mushrooms, drained & chopped
1/2 tsp. sugar
1 tbsp. soy sauce
1 diced sm. onion
Won ton skins
Oil for frying

Brown pork and drain well. Saute onions in a little of the pork grease. Combine all ingredients except won ton skins. Place a spoonful of filling in center of each skin. Fold like an envelope (may put dab of water in each corner to secure). Fry in 2" hot oil until golden. Drain on paper towel. Arrange on plate with small cup of soy sauce for dipping. NOTE: These may be frozen before frying. Yield: 2 dozen.