Ingredients
3 cups finely chopped cooked chicken1/2 cup shredded carrots1/4 cup finely chopped water chestnuts2 teaspoons cornstarch1 tablespoon water1 tablespoon soy sauce1/2 to 1 teaspoon ground ginger1 package (16 ounce) wonton wrappers2 tablespoons butter, melted1 tablespoon canola oilPlum or sweet-and-sour sauce
Preparation
In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat.
Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.
