The Chicken and the Egg: A Family Cookbook

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Crispy Won Ton

3/4 Pound Ground Pork 1 Teaspoon Cornstarch
8 Water Chestnuts, Finely Chopped 1/2 Teaspoon Grated Fresh Ginger
1/4 Cup Green Onion, Finely Chopped -Or 3/4 Teaspoon Ground Ginger
1 Tablespoon Soy Sauce 1 16-Oz Package Won Ton Skins
1/2 Teaspoon Salt

In a bowl, combine meat, water chestnuts, green onion, soy sauce, salt, cornstarch and ginger. Mix well. Fold in won ton skins. Deep fry at 350-360 degrees until won ton skin is browned. Serve warm with catsup and mustard or favorite sweet and sour sauce, if desired.

Recipe - Jean Hansen - From the Kikkoman Bottle
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With Sweet & Sour Dipping Sauce
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"A very juice little meatball in a crispy won ton skin.  The water chestnuts give these little nuggets a nice texture with a fresh taste.  Serve with Sweet and Sour Dipping Sauce (a little sweet and a little spicy) or Sweet and Sour Sauce (much more sweet, like the sweet and sour sauce you get at a Chinese restaurant)." - April Ferre

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