Use the food processor to chop the pork and green onions coarsely. Add the ginger, soy sauce, egg yolk, sherry, lemon pepper and sesame oil. Process briefly to mix.

Transfer the pork mixture to a plate and clean out the food processor.

Put the flour and MSG in the food processor bowl and process, adding the water all at the same time. Keep processing until you have a dough ball, then roll it out on a lightly floured board and cut 2 inch circles using a biscuit cutter.

These should be 1/16 inch (1.5 mm) thick.

Put a teaspoon of the pork mixture in the middle of each dough circle and roll the circles up to make balls or fold the circles over to make half-moons. Press the edges together with your fingers and put the wontons on a greased plate.

Bring 2 quarts of water to a boil and drop the wontons in the water. Let them boil for a minute after they have floated up to the surface, then drain well. Let them cool a bit on the oiled plate.

Heat ½ cup of cooking oil in a skillet over a moderate to high heat. Fry the wontons, turning frequently, until lightly brown. Drain on paper towels and serve this pork wonton recipe with your preferred sauce.