Wonton

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   ["Mix all ingredients except wonton skins and oil or broth.", "Put 1 teaspoons mixture into center of each wonton skin.", "Moisten edges of skin with water and fold to form triangle; press edges together to seal.", "To cook as appetizers: Fry in hot oil until golden brown and crispy.", "To cook for use in soup: Bring large kettle of water to a boil.", "Add a few wonton at a time.", "Do not overcrowd; give them room to ""swim"" freely.", "Cook over medium heat for 8-10 minutes.", "add cooked wonton to hot chicken broth, or other soup base.", "Use about 3 dozen wontons for each 5 cups of broth."]

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