Crisp Won Ton

Rudy B. Legaspi, Class of 1951

• 2 pkg Won Ton pi (about 5 dozen)
• 1 pkg ground pork
• 1/2 can water chestnuts, diced
• 4 stalks green onions
• 1 pkg Nice brand long rice (soaked in hot water, drained, and cut into 1-inch or so pieces)
• 3 eggs
• Salt, pepper, ajinomoto to your taste

1. Combine pork, water chestnuts, green onions, long rice, eggs, salt, pepper and aji. Mix well in fairly large mixing bowl.
2. Fill large pot with about 2-inches of water.
3. Fill empty water chestnut can with water and place in the middle of the pot.
4. Place bowl of pork mixture on can, cover pot. Steam for 20-30 minutes or until pork is cooked.
5. Remove bowl from pot. Drain excess liquid and cool.

Options: (1) Mixture can be eaten after steaming.
(2) Wrap in Won Ton pi and deep fry.
(3) Wrap in Won Ton pi and add to the following soup base:

Boil 2 cans chicken broth and 2 cans water. Add 2 packets dashi, if desired. Add salt and ajinomoto to taste. Garnish with green onions. Left over water chestnuts can be sliced and added to broth.