10 Chinese mushrooms, small
1/4 lb Prawns
5 Fresh water chestnuts (OR 7 canned ones)
1/2 lb Ground pork
1 Green onion, finely chopped
1 pk Wonton skins
1 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
1 ts Oyster sauce
Dash of pepper
1 1/4 tb Cornstarch
1 sm Egg
 

Direction:
Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces. Wash prawns. Chop into very small pieces. Peel and crush water chestnuts with the flat side of
the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces. Combine mushrooms, prawns, water chestnuts, pork and
green onion. Add all other ingredients and mix well. 1 teaspoon of
filling is used for each wonton. With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner. Fold one corner to cover the filling. Turn the won ton so that the triangle is toward you. Dampen the left corner with a little water. 
Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect. 

*** For Details about Ingredients , check your nearest Chinese Store.