Asian Chicken Wontons

• 8 ounces chicken Ground raw, or pork
• 1/2 cup shredded carrot
• 1/4 cup chopped celery Finely
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons cornstarch
• 2 teaspoons gingerroot Grated
• 1/2 wonton wrappers
• 2 tablespoons margarine or butter, melted
• plum sauce

1. *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.
2. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper. Lightly brush edges with water.
3. To shape each wonton, carefully bring 2 opposite corners of the square wonton wrapper up over the filling and pinch together in the center.
4. 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

chicken, shredded carrot, celery, soy sauce, sherry, cornstarch, gingerroot, wonton wrappers, margarine, plum sauce

Taken from www.yummly.com/recipe/Asian-Chicken-Wontons-1645755 (may not work)