Wontons

Source: The Essential Mormon Cookbook
1lb Sausage
1 egg
4 oz canned tiny shrimp
1 4 oz can chestnuts, drained and chopped
3/4 c finely chopped celery
4 green onions, finely chopped
1 pkg wonton skins
Cooking oil

Brown sausage, Drain off fat and remove to a large bowl. Add all other ingredients except skins and oil. Place about 1 tsp of mixture into the middle of each wonton skin. Fold into triangle shape, moistening with egg whites or water and pinching edges together. Then pinch long ends together and twist into crescent shape.
Heat oil in electric frying pan to 375. Drop in wontons until brown. Drain on paper towels. Makes about 40. These can be put in the freezer.

Wonton Sauce:
1 1/3 c. packed brown sugar
1 1/3 c. pineapple juice
1/2 c. vinegar
2 tsp ketchup
2 tsp soy sauce
1/2 tsp garlic salt
1/4 c. cornstarch
1/2 water

In medium saucepan bring brown sugar, pineapple juice, vinegar, ketchup, soy sauce, and garlic salt to a boil. Thicken with cornstarch mixed with water. Cook one more minute.