MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asian Chicken Wontons
 Categories: Appetizers, Asian
      Yield: 25 Servings
 
      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 Ginger root; grated
    1/2 pk Wonton wrappers
      2 tb Butter; melted
      1 x  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 until no
  pink remains; drain.  Stir in carrot, celery or water chestnuts,
  soy sauce, sherry, corn starch, and ginger root; 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 butter.
  
  Bake in a 375 degree 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 degree F
  oven for 8 to 10 minutes or until wontons are light brown and crisp.
  
  Nutrition information per wonton: 44 calories (52% from fat),
  2 g fat, 6 mg chol, 2 g pro, 3 g carbs, 0 g fiber, and 95 mg sod
  
  From "Better Homes and Gardens" magazine, Dec 1991.
 
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