1 lb. boneless lean pork, chopped
1/3 c. water chestnuts, finely chopped
2 whole green onions, finely chopped
1 tbsp. soy sauce
1/2 tsp. salt, optional
1/2 tsp. minced fresh ginger
2 tsp. dry sherry
1 egg
1 pkg. won ton skins

Combine pork, water chestnuts, onion, soy, salt, pepper, ginger and sherry until well mixed. Beat egg in a small bowl.

1. Place a won ton skin on the counter. Keep remaining skins covered with a damp towel to keep them from drying out. Mound 1 teaspoon filling in one corner.

2. Fold that corner over filling and roll to tuck point under. Moisten the two side corners with egg.

3. Bring side corners together, overlapping slightly. Pinch together firmly to seal. Place filled won ton on a baking sheet and cover while you fill the remaining skins; place slightly apart. At this point, won ton may be refrigerated up to 8 hours before cooking.

To fry won ton: In a deep pan or wok, pour salad oil to a depth of 2 inches and heat to 360 degrees on a deep frying thermometer. Fry 4-6 prepared won tons at a time, turning occasionally, for two minutes or until golden brown. Remove with slotted spoon and drain on paper towels. Keep warm in a 200 degree oven until all are cooked. Serve with your favorite dipping sauce.