1 to 2 pkg. won ton skins
1 lb. ground pork
1 small can water chestnuts, diced fine
1/2 onion diced fine
2 stalks green onion, diced fine
2 tbsp. soy sauce
2 tbsp. fresh ginger
1/4 to 1/2 tsp. garlic powder
Salt and pepper to taste
1 tbsp. Sesame oil
1 tsp. cornstarch
1 tbsp. sake, wine or water

Saute pork and white onion in oil. Add chestnuts and seasonings. Dissolve cornstarch in sake and stir into meat. Add green onion lastly, and cook 1 minute. Cool. Wrap 1 teaspoon meat mixture into won ton skin, fold diagonally into triangle according to package instructions. Seal seams with egg white and water mixture. Deep fry in 2 inch oil at 360 degrees, flip, until golden brown. Drain on newspaper covered with paper towel. Can be frozen on trays and stored in baggies. To reheat do not thaw, simple heat on cookie sheet in 425 degree oven 5 to 10 minutes. Serve with Plum Sauce. These take some time but they will impress everyone.