3/4 pound ground pork breakfast sausage
8 water chestnuts, finely chopped
1/4 cup green onion, finely chopped
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon grated fresh ginger or 3/4 teaspoon ground ginger
1 package (14 oz) won ton wrappers

Mix first six ingredients. Place ½ teaspoon of meat mixture on one won ton wrapper, dampen all edges with a small amount of water to help the wrapper stick when folded. Fold the wrapper into a triangle with meat inside. Tuck the top of the triangle under the won ton to meet the fold and pull the outer two points toward you, moisten with water to make the side points stick to each other. Deep fry a few at a time in a solid vegetable oil at 350 degrees until brown. Serve warm with duck sauce, sweet and sour sauce or hot mustard.

Variation: Bake it – instead of frying the won tons . . .
Using mini muffin pans, coat the pans lightly with cooking spray. Place a won ton wrapper in each opening and add a bit of filling to each. Fold in each corner, using a small amount of water on your fingers to get the wrapper to stay closed. Bake at 350 for 15-20 minutes.

Note: Can be made ahead and reheated in a warm oven on a cookie sheet.