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