Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Ground raw chicken or pork 2 ts Cornstarch
1/2 c Shredded carrot 2 ts Grated gingerroot
1/4 c Finely chopped celery* 1/2 pk Wonton wrappers
1 tb Soy sauce 2 tb Margarine or butter; melted
1 tb Dry sherry Plum or sweet and 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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