I learned this recipe and I thought it's really wonderful after I have had a try.

Won Ton: of infinite variety is the won ton. Though often looked on as a dumpling, it is actually a filled noodle, very much like the Italian Tortellini. Once made, it can be boiled, fried, steamed, or put into soup. It can be an hors d'oeuvre, a first course, or an ingredient in a larger scheme. Traditionally it is filled with pork mixture, but I have made it with veal with great success...Eileen Fei Lo........recipes follow:

For the filling:

3/4 pound lean ground pork
1/4 pound shrimp, shelled, devined, and finely diced
1 1/2 cups trimmed and finely chopped scallions
1 1/2 teaspoons minced garlic

4 fresh water chestnuts, peeled and finely diced
1 tablespoon Chinese white rice wine or gin mixed with 1 1/2 teaspoons ginger juice(follows)

1 teaspoon salt
1 teaspoon soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon oyster sauce
Pinch freshly ground white pepper
2 1/2 tablespoons cornstarch

30 won ton skins
3 quarts water
1 tablespoon salt
1 tablespoon peanut oil

1. In large bowl, mix together the filling ingredients thoroughly to blend evenly. Place in a shallow dish and refrigerate, uncovered, for 4 hours or, covered , overnight.

2. To make the won ton, the skins should be at room temperature. Work with one at a time, keeping the others under a damp towel. Keep a bowl of water at hand to wet the edges of the skins. Place 1 tablespoon of filling in the won ton skin, wet the edges, fold in half, and seal the edges. Wet the folded corners, not the sealed corners, and draw the ends together to create a bowl like dumpling, like a tortellini. Repeat until 36 won ton are made. as each is made, place on a cookie sheet dusted with cornstarch.

3. Place the water, salt, and peanut oil in a pot, cover, and bring to boil over high heat. Add the won ton, stir, and cook for about 8 minutes, until the won ton are translucent and the filling can be seen through the skin. Turn off the heat, run cold water into the pot, and drain. Repeat and drain thoroughly. Place on wax paper to dry thoroughly. The won ton may be eaten exactly as they have been cooked, or try one of these variations:

Pan Fried Won Ton: (Jin Won Ton) Place 3 tablespoons peanut oil in a flat skillet and heat the oil until a wisp of white smoke appears. Place the won ton in the pan and fry until brown on both sides. Turn off the heat and transfer to paper towels to drain.

Deep Fried won ton ( Jan Won Ton) Place 5 cups peanut oil in a wok, heat the oil to 350 degrees F, and add a lightly smashed 1 inch slice of ginger and a peeled clove of garlic. Add the won ton and fry, turning until the wonton are golden brown. Turn off the heat and transfer to paper towels to drain.

Won Ton soup ( Won Ton tong) Bring 6 cups chicken stock to boil, add the won ton, 6 to a person, and return the soup to a boil add a sprinkling of 3 tablespoons Chilese (garlic) chives, turn off the heat, transfer to a heated tureen, and serve.

makes 4 servings.

Ginger Juice: Although this is occasionally available in small bottles, you can make a better quality juice yourself. Simply grate fresh ginger into a bowl, then press it through a garlic press. make as needed; its shelf life , refrigerated, is only two to three days.