Asian Chicken Wontons

Directions

1. *Note: 1/4 c. finely minced water chestnuts may be substituted for 1/4 c. minced celery. For filling: In a medium skillet cook and stir grnd chicken or possibly pork until no pink remains; drain. Stir in carrot, celery or possibly water chestnuts, soy sauce, sherry, cornstarch, and gingerroot; mix well.
2. Spoon 1 rounded tsp. 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 healthy pinch together in the center.
4. Carefully bring the 2 remaining opposite corners to the center and healthy pinch together. Healthy 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 possibly butter. Bake in a 375 degree oven for 8 to 10 min or possibly until light brown and crisp. If you like, serve with plum or possibly sweet-and-sour sauce. To make ahead: Bake appetizers as directed; cold completely. Transfer to a storage container. Cover tightly and freeze up to 1 month. To serve, place frzn wontons on a greased baking sheet. Bake in a 375 degree oven for 8 to 10 min or possibly until wontons are light brown and crisp. 44 calories (52% from fat), 2 g fat, 6 mg colesterol, 2 g