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From: Kelly~WA

Oriental Chicken Wontons
From Better Homes and Gardens magazine, Dec 1991.
Serving Size: 25

8 oz ground raw chicken or pork
1/2 c shredded carrot
1/4 c finely chopped celery*
1 t soy sauce
1 t dry sherry
2 t cornstarch
2 t grated gingerroot
1/2 pk wonton wrappers
2 t margarine or butter -- melted
plum or sweet & sour sauce

*Note: 1/4 cup finely chopped water chestnuts may be substituted for
1/4 cup chopped celery.

For filling: In a medium skillet cook and stir ground chicken or pork till no pink remains; drain. Stir in carrot, celery or water chestnuts, soy sauce, sherry, cornstarch, and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper. Lightly brush edges with water.

To shape each wonton, carefully bring 2 opposite corners of the square wonton wrapper up over the filling and pinch together in the center.

Carefully bring the 2 remaining opposite corners to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Repeat with remaining filling and wonton wrappers. Brush wontons with melted margarine or butter. Bake in a 375 degree oven for 8 to 10 minutes or till light brown and crisp. If desired, serve with plum or sweet-and-sour sauce.

To make ahead: Bake appetizers as directed; cool completely. Transfer to a storage container. Cover tightly and freeze up to 1 month.

To serve, place frozen wontons on a greased baking sheet. Bake in a 375 degree oven for 8 to 10 minutes or till wontons are light brown and crisp.