Asian Chicken Wontons

Photo: flickr user diongillard

Ingredients

8 ounces Ground raw chicken or pork

1/2 cup Shredded carrot

1/4 cup Finely chopped celery*

1 tablespoon Soy sauce

1 tablespoon Dry sherry

2 teaspoons Cornstarch

2 teaspoons Grated gingerroot

1/2 pkt Wonton wrappers

2 tablespoons Margarine or butter, melted

Plum or sweet & sour sauce

Preparation

*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