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

FILLING:

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.