1 pkg. Wonton skins
1/2 lb. fresh ground pork
3/4 lb. fresh shrimp shelled, deveined, minced
4 dried mushrooms, soaked to soften and minced
8 water chestnuts, minced
2 scallions finely chopped
2 tbsp. soy sauce
1 lg. egg beaten
1 tbsp. sherry
1 tsp. sesame oil
1 tbsp. Cornstarch

Combine all ingredients and let set, 1 hour to blend all flavors. Place teaspoon of filling in center of Wonton skin, fold in “pocket form” seal with a small amount of water. Cover with a damp towel. Deep fry a few at a time until golden brown, about 2 1/2 minutes. Drain on paper towels. Wontons can be fried and frozen to reheat. Preheat oven to 350 degrees. Place on cookie sheet and heat.