8 oz. ground chicken or pork
1/2 c. shredded carrot
1/4 c. finely chopped celery or water chestnuts
1 tbsp. soy sauce
1 tbsp. dry sherry (optional)
2 tsp. cornstarch
2 tsp. grated ginger root
1/2 of (16 oz.) pkg. wonton wrappers
2 tbsp. melted butter
Sweet and sour sauce

In skillet, cook and stir ground meat until no pink remains. Stir in carrots, celery, or water chestnuts, soy sauce, sherry, cornstarch and ginger root. Mix well. Spoon 1 rounded teaspoon of filling on top a wonton wrapper. Lightly brush edges with water.

To shape each wonton, carefully bring 2 opposite points of the square wrapper up over filling and pinch together in center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal.

Place wontons on greased cookie sheet. Brush with melted butter. Bake at 375 degrees for 8-10 minutes until light and crisp. Serve with sauce. Makes 25 servings. Baked not deep fried.