Bet You Can’t Eat Just One . . .

Fried won tons are not only a welcome addition to a Chinese dinner; they also make excellent party appetizers. All sorts of meat, seafood or vegetable fillings can be wrapped up in the wheat dough wrappers, or you can simply fry the folded won ton skins and serve them with sweet-and-sour or hot mustard sauce.

Fresh wrappers are sold in Asian markets and in the produce sections of many supermarkets. They’re available square and round, in varying thicknesses: extra thin (120 per pound); thin (100 per pound); medium (75 to 80 per pound).

Thin wrappers 3 1/2 inches square are the best choice for frying. The skins are dusted with a powdered starch to prevent them from sticking together. While forming the won ton, keep any remaining skins covered with plastic wrap so they stay pliable.

Place the wrappers, one at a time, on a work surface with one corner pointing toward you. Spoon a half teaspoon of filling on the wrapper (Step 1), near the center but slightly toward the bottom corner.

Fold the bottom corner of the wrapper up over the filling (Step 2) and press to seal (Step 3). If necessary, moisten the point and edges with water.

Next, bend the side corners together around the filling (Step 4). Moisten the point where the sides meet with water (Step 5), then press to seal (Step 6), leaving the corners free (Step 7).

Fry the won tons in hot oil until golden brown, turning once (Step 8), then drain and serve warm with sweet-and-sour sauce or hot mustard sauce.

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FRIED WON TONS

1/2 pound ground pork

1 teaspoon grated or minced ginger root

1/2 cup minced onion

1 clove garlic, minced

1 cup finely chopped bok choy

1/3 cup chopped water chestnuts

2 tablespoons soy sauce

2 teaspoons cornstarch

1/2 teaspoon sugar

1/4 pound cooked shrimp, chopped

40 won ton wrappers

Oil for deep-frying

Bottled sweet-and-sour or hot mustard sauce

Stir-fry pork, ginger, onion and garlic in wok or skillet 2 to 3 minutes or until meat is crumbled and lightly browned. Drain off fat.

Add bok choy and water chestnuts to meat mixture. Stir-fry 2 minutes more.

Combine soy sauce, cornstarch and sugar in small bowl, then add to mixture in wok. Cook over medium heat, stirring, until bubbly.

Stir in shrimp. Cool mixture slightly.

Place won ton wrappers, 1 at time, on work surface with corners to top, bottom, left and right. Cover remaining skins with plastic wrap to keep pliable.

Spoon 1/2 teaspoon filling on wrapper, near center, but slightly toward bottom corner. Fold bottom corner of wrapper up over and press to seal in filling. Moisten edges with water, if wrapper doesn’t seal.

Bend side corners together around filling. Moisten point where sides meet with water, then press to seal, leaving corners free. To prevent drying, cover finished won tons with plastic wrap.

Heat about 2 inches oil to 365 degrees in deep-fryer or saucepan. Fry won tons, few at time, in hot oil 1 1/2 to 2 1/2 minutes or until golden brown, turning once.

Remove from oil with strainer or slotted spoon and drain on paper towels. Keep warm in 250-degree oven while frying remaining won tons, or cool and freeze in plastic food bags. To reheat, arrange frozen won tons in single layer on baking sheet and heat at 350 degrees 12 minutes.

Serve won tons warm with sweet and sour or hot mustard sauce. Makes 40 won tons.

Each won ton contains about:

34 calories; 97 mg sodium; 8 mg cholesterol; 1 gram fat; 3 grams carbohydrates; 2 grams protein; 0.04 gram fiber.