Oriental Pork Wontons
|Ground pork/Raw chicken||8 Ounce|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Finely chopped celery/Finely chopped water chest nuts||14 Cup (224 tbs)|
|Soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Grated ginger root||2 Teaspoon|
|Wonton wrappers||4 Ounce (1/2 Package Of 8 Ounce)|
|Margarine/Butter||2 Tablespoon, melted|
For filling: In medium skillet cook and stir ground pork until no longer pink.
Stir in carrot, celery, soy sauce, sherry, cornstarch and ginger root.
Spoon 1 heaping teaspoon filling in center of a wonton wrapper.
Lightly brush edges with water.
Carefully bring 2 opposite points of square wrapper up over filling and pinch together in center.
Carefully bring remaining 2 posite points to center and pinch together.
Pinch together edges to seal.
Place wontons on greased large baking sheet.
Repeat with remaining filling and wonton wrappers.
Brush wontons with melted margarine.
Bake in preheated 375°F convection oven on rack #2 or #3 offset for 5 to 7 minutes (or bake in preheated 375°F radiant bake oven 8 to 10 minutes) or until wontons are light brown and crisp.
Serve wontons with plum sauce, if desired.