1/2 lb. ground chicken
1/2 cup shredded carrots
1/4 cup finely chopped celery
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
2 tsp. grated ginger root
1/2 (16 oz.) pkg. wonton wrappers
2 tbsp. butter, melted

In skillet, cook and stir meat until no longer pink; drain. Stir in carrot, celery, soy sauce, sherry, cornstarch, and ginger root; mix well. Spoon 1 rounded teaspoon of the filling on wonton wrapper. Lightly brush edges with water.

To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Brush with melted butter.

Bake at 375°F for 8 to 10 minutes. Make ahead and freeze.