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Oriental Chicken Wontons

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. 44 calories (52% from fat), 2 g fat, 6 mg colesterol, 2 g protein, 3 g
carbohydrate, 0 g fiber, and 95 mg sodium per wonton. From "Better Homes and Gardens" magazine, Dec 1991.

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<h1>Oriental Chicken Wontons</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />8 oz Ground raw chicken or pork <br />1/2 c Shredded carrot <br />1/4 c Finely chopped celery* <br />1 T Soy sauce <br />1 T Dry sherry <br />2 t Cornstarch <br />2 t Grated gingerroot <br />1/2 pk Wonton wrappers <br />2 T Margarine or butter; melted <br />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. 44 calories (52% from fat), 2 g fat, 6 mg colesterol, 2 g protein, 3 g <br />carbohydrate, 0 g fiber, and 95 mg sodium per wonton. From "Better Homes and Gardens" magazine, Dec 1991. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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