Won Tons

This is one of our extended family favorite things to make if we are making home made Chinese food or if we need an appetizer. They are awesome. Although they are a little time consuming, they are not hard at all, and they are worth the work and the smelly house from deep frying. When we made these on Sunday, we invited our neighbors to come try them, they sat and ate an entire plate full. They loved them. We like to serve them with sweet and sour sauce, or I bet they would be great with Amy's dipping sauce.

All of the ingredients in a bowl

Put about a Tablespoon or so of the filling in the middle of the paper.

Wet two of the edges.

Press to seal. They are now ready for deep frying!

The end result! They won't last long!

Won Ton's

Won ton Papers (Square, sold in the produce section)
1 pound ground sausage
1 egg
1 (4 oz) can water chestnuts, finely chopped
¾ cup celery, finely chopped
3 green onions, finely chopped

Brown sausage, drain fat. Put into a bowl and add remaining ingredients. Mix together and put approx. 1 heaping Tablespoon of filling in the center of the won ton paper (you don’t want them to be so full that you can’t close the paper or that the filling falls out while deep frying, but you don’t want it so empty that you can’t taste the filling.) dip your finger into a bowl of water and lightly wet two side edges of the square and fold the paper over the filling (bring the dry edges over to the wet edges) so it forms a triangle and the dry edges touch the wet edges. Press to seal (make sure they are sealed so the filling does not fall out during the frying process). Continue until all the filling is gone. Deep fry in vegetable oil until nice and brown. Do not over crowd the oil, you will have to do a few frying batches, Best served hot.