2 pkgs. Wun Tun pi
1/2 lb. ground pork
5 med. shrimp, finely chopped
3 water chestnuts, chopped
2 tsp. Chinese parsley
1 green onion, finely chopped
1/2 tsp. Accent
2 tsp. oyster sauce
1/2 tsp. garlic salt
1/2 tsp. salt
Dash pepper

Mix the filling ingredients thoroughly. Put 1/2 teaspoon filling in center of each wun tun pi and wrap (shape like a Mexican hat). Use flour paste to seal the corners.

Fry in deep fat (Crisco oil) until brown. Drain on paper towels. Sprinkle with salt if desired. Makes approximately 60.