Suan La Chow Show
						serves 6 - 8

				Sauce

	2 Tbsp Dark Soy Sauce
	4 Tbsp Water
	1 tsp Vinegar
	1 Tbsp chopped Garlic (or slightly less)
	1/2 Tbsp minced Ginger (or slightly more)
	1 tsp Hot Oil or Hot Oil Paste (3/4 tsp for milder sauce)
	Dash of White Pepper
	1/2 lb Bean sprouts

Combine all ingredients but beansprouts.  Make sauce a day ahead of
time to allow taste to blend.  If you want to double the portion, DO
NOT ADD additional Garlic, Ginger or Hot Oil.  Don't add the bean
sprouts until you're ready to serve.

				Skins

	2 1/2 cups White Flour
	3/4 cup Hot Water
	1/4 cup Cold Water

Stir hot water and flour together with chopsticks.  Add cold water and
work dough with fingers.  Roll dough into a ball and cover with damp
cloth or plastic.  Leave it at room temperature for about 20 minutes.
Knead the dough again for approx 10 minutes.  Form it into a long roll
about 1 inch in diameter.  Cut it into 20 to 24 small pieces.  Press
each one flat with the palm of your hand.  Roll it out thin.

			       Filling

	1 lb ground pork
	1/2 to 1 lb Chinese Cabbage
	3 Tbsp Soy Sauce
	2 Tbsp Wine
	2 Tbsp Oil
	2 tsp Salt
	1 tsp Sesame Oil
	2 Tbsp chopped Scallion
	1/2 tsp minced ginger
	1 egg
	Dash of White Pepper


Boil a large pot of water.  Mix together everything but the cabbage in
a bowl.  When water starts to boil, add cabbage.  Turn off heat and
let cabbage soak for approx. 2 minutes.  Rinse cabbage in cold water
and squeeze out excessive water.  Chop cabbage finely and squeeze
again.  Sprinkle a dash of salt onto cabbage and stir it into the meat
mixture.  

Boil another large pot of water.  Wrap filling in skins, and drop
wontons inside boiling water and wait.  When it starts to bubble, pour
in 1/2 cup of cold water and wait for it to boil again.  When it does,
repeat with another 1/2 cup of cold water.  The enxt time it starts to
boil, the wontons that are floating on top should be done.  Scoop them
out and rinse under cold water.

Serve wontons over bean sprouts topped with sauce.