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Recipe websites for: Oriental Chicken Wontons

"Oriental Chicken Wontons"
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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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