Soft Wontons with Spicy Sauce
1 lb ground pork
1 can water chestnuts, chopped
1/4 c green onion, minced
2 eggs
2 tbsp shoyu
1 tsp salt
2 tsp sugar
1 tsp sesame oil
won ton wrappers (3 trays of Chun Wah Kam or 2 pkgs of Twin Dragon brand)
Combine all ingredients except for wrappers. Wrap 2 tsp of filling in each wrapper by encasing filling in a rectangle shape (wet edges of wrapper) then overlap lower left and right corners, forming a diamond shape. Bring a large pot of water to a boil. Add 6 wonton and cook for 4 minutes. Wonton will float when cooked. Remove with a slotted spoon (shake off excess water) and place in large serving dish.
Spicy Sauce
1 tbsp minced garlic
1 tsp minced ginger
2 tbsp shoyu
1/2 tbsp sugar
1 tbsp chili oil
2 tsp black vinegar (original recipe said may substitute with balsamic)
green onion, minced
Combine all ingredients except for green onion. Pour evenly over cooked wonton. Sprinkle green onion before serving.