1 package prepared won ton skins (about 45-50 in package)

1/2 pound ground pork
1/4 pound minced mushrooms
1/4 cup finely minced green onions
6 water chestnuts, finely minced
salt and pepper to taste
pinch of garlic powder
2 tablespoons oil

Heat oil in skillet. Add all the ingredients except the won ton skins and stir fry until pork is thoroughly cooked.

Place 1 teaspoon of filling on each skin. Moisten edges and fold in half, either lengthwise or on the diagonal. Run fingers around the edges to seal. Fry filled won tons in hot oil until golden brown. Turn and brown other side. Serve hot with Plum Sauce or Currant Mustard Sauce for dipping.

Currant Mustard Sauce

1 cup currant jelly
1/4 cup prepared mustard
1/2 cup currants, (dried)

Heat together all the ingredients and simmer for about 5 minutes. Makes about 1-1/2 cups sauce.

Hot Plum Sauce

1/2 cup plum preserves
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons ketchup

Combine all the ingredients and cook for 5 minutes. Allow to cool a few minutes and serve. Makes about 3/4 cup sauce.

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