1/2 lb. lamb, if used more add 1 egg
6 to 7 chopped water chestnuts
3 tbsp. finely chopped green onions
Salt and pepper
1 tbsp. soy sauce
1/2 tsp. oil
1/2 tbsp. cornstarch
Won ton skins

Mix well. Wants to be a little bit pasty. Put 1 teaspoon onto won ton skin. Fold into triangle. Moisten edges with water on finger to seal edges. Deep fry.

SAUCE:

1 c. water
1 tiny can crushed pineapple with sauce
4 tbsp. ketchup
2 tbsp. vinegar
2 tbsp. sugar

Bring to a boil, add 1 tablespoon cornstarch mixed in 2 tablespoons water. Bring to boil again.