Make won tons according to the instructions for making filled pasta in the Making Pasta chapter and set aside

Cook the chicken in the sesame oil until all of the meat loses its pink color

Allow it to cool and then dice it finely

Soak the mushroom in warm water, then chop it

Clean, parboil, squeeze dry, and chop the Chinese leaves

Combine all of the ingredients except the won ton skins and the vegetable oil or chicken broth

Process the mixture in a food processor or blender

Place a teaspoon of filling in the center of each won ton wrapper

Fold the wrapper into a triangle and seal the edges

Flip the ends of the folded edge in toward the center of the triangle, and press the two points together

To deep fry, heat the vegetable oil to about 350?F

Drop in the won tons and cook until golden brown

To boil, heat the chicken broth to a rolling boil and drop in the won tons

When the water returns to a boil, reduce the heat and simmer the won tons for about 10 minutes

When they're done, the cooked won tons will float on the top of the broth

Serve with a variety of dipping sauces such as the traditional soy sauce-rice vinegar combination, a hot mustard sauce or an orange duck sauce.