*  Exported from  MasterCook  *

                         Oriental Chicken Wontons

Recipe By     : Better Homes and Gardens magazine, Dec 1991
Serving Size  : 25   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8       oz           Ground raw chicken or pork
     1/2   c            Carrot -- shredded
     1/4   c            Celery -- finely chopped *
   1       tb           Soy sauce
   1       tb           Dry sherry
   2       ts           Corn starch
   2       ts           Fresh ginger -- grated
     1/2                Pkg wonton wrappers
   2       tb           Butter -- melted
                        Plum or sweet & sour sauce

  * Note:

  1/4 cup finely chopped water chestnuts may be substituted for
  1/4 cup chopped celery.

  Filling:

  In a medium skillet cook and stir ground chicken or pork until no
  pink remains; drain. Stir in carrot, celery or water chestnuts, soy
  sauce, sherry, corn starch, and ginger; mix well. Spoon a rounded
  1 ts 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 butter. Bake in a
  375°F oven for 8 to 10 minutes or until 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°F oven for
  8 to 10 minutes or until wontons are light brown and crisp.


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