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.