Oriental Chicken Wontons

• 8 ounces chicken ground
• 1/2 cup carrots shredded
• 1/4 cup celery chopped
• 1 tablespoon soy sauce, tamari
• 1 tablespoon sherry dry
• 2 teaspoons cornstarch
• 2 teaspoons ginger root grated
• 1/2 package wonton wrappers
• 2 tablespoons margarine melted

1. In a medium skillet cook and stir ground chicken or pork until no pink remains; drain.
2. Stir in carrot, celery or water chestnuts, soy sauce, sherry, cornstarch, and gingerroot; mix well.
3. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper.
4. Lightly brush edges with water.
5. To shape each wonton, carefully bring 2 opposite corners of the square wonton wrapper up over the filling and pinch together in the center.
6. Carefully bring the 2 remaining opposite corners to the center and pinch together.
7. Pinch together edges to seal.
8. Place wontons on a greased baking sheet.
9. Repeat with remaining filling and wonton wrappers.
10. Brush wontons with melted margarine or butter.
11. Bake in a 375F (190C).
12. oven for 8 to 10 minutes or until light brown and crisp.
13. If desired, serve with plum or sweet-and-sour sauce.

chicken ground, carrots, celery, soy sauce, sherry dry, cornstarch, ginger root, wonton wrappers, margarine

Taken from recipeland.com/recipe/v/oriental-chicken-wontons-41821 (may not work)