Categories: Appetizers 
      Yield: 25 servings 
  
      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.