Chinese Won Tons

I went back home the other day, greeted by my parents with the hugs and admonishments every kid learns to expect upon return. After things had settled down a bit our minds and our stomachs turned towards dinner. After a quick discussion we decided on a dinner of won tons and jasmine rice. - I grew up making won tons with my family, it has always been a special meal for us. We gather in the kitchen together, each of us working on a separate task. Mom chops green onions while dad fries the ground pork, the room filled with the smells and sounds of a family dinner.The ingredients are mixed together and everyone works to wrap the won tons before we take turns deep frying batches in the wok that we have had ever since I can remember. It may not be the healthiest of meals but it is a family favorite and takes surprisingly little work to prepare. - Over the years the recipe has seen a lot of tweaking until we arrived on something that we could all agree on. Feel free to alter it to your own personal taste but we all agree that the following is our favorite. - - ½ lb of ground pork 1T. light soy sauce 1T. cooking sherry ½ c. chopped scallions 1 egg beaten 60 won ton wrappers (Sold in Chinese grocers although Safeway carries them) 2-4 cups vegetable oil for deep frying - Fry the pork until it is full cooked mix in the soy sauce, cooking sherry, scallions and egg. Put about a tablespoon of filling on a wrapper and fold in half, hot dog style, and then in half again. Fold the two ends together and use a bit of water to moisten the wrapper so that it will stick. Fry in oil until a golden brown. Serve with rice and sweet and sour or other sauces.