Crisp Wun Tun

Makes about 60 Wun Tun

• ½ pound pork; ground
• 4 medium size shrimp, cooked and shelled
• 4 water chestnuts
• ½ tsp. salt
• 1 stalk green onion, chopped fine
• ½ tsp. monosodium glutamate
• ¼ tsp. sugar
• 1 package Wun Tun wrappers
• Oil for frying

Combine all ingredients except wrappers and chop to a hash. Place ½ tsp. of this mixture in each Wun Tun wrapper, dampen edges and (1) fold diagonally. Dampen the two opposite corners of this triangle, (2) fold the two narrow ends together in center and press tightly. (3) Fold the third and center corner back to stand up and away from the filled part. Fry in deep fat until a light, golden brown. Drain on paper and serve hot. These crisp Wun Tun may also be served with Chinese meat and vegetable dishes. Or, for soups, drop the folded Wun Tun into boiling water, and when they float to the top remove and place in a soup bowl. Use with Chinese noodles or a plain prepared soup of chicken or beef broth.

Wun Tun wrappers may be purchased from a store, about 60 in a package, for approximately 30 cents. If not available, prepare the wrappers in advance from this recipe.

Wun Tun Wrappers

Makes about 50 wrappers

• 1½ cups flour
• ½ tsp. salt
• ¼ cup water
• 1 egg, unbeaten

Sift flour and salt into a bowl. Add water and egg, mix well. Knead dough until smooth and not sticky. Roll out dough paper thin on a floured board. Cut into three-inch squares.