3 cups finely chopped cooked chicken                     
1/2 cup shredded carrot                                              
1/4 cup finely chopped water chestnuts          
1 Tbsp. water
1 Tbsp. soy sauce
2 tsp. cornstarch        
1/2 to 1 tsp. ground ginger                               
1 package (16 oz.) wonton wrappers*
2 Tbsp. butter or margarine, melted              
1 Tbsp. vegetable oil
Plum or sweet-sour sauce

In a bowl, combine chicken, carrots and water chestnuts. In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. Spoon 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water. Bring opposite points together; pinch to seal. Place on greased baking sheets. Combing butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

*Fill wonton wrappers a few at a time, keeping the others covered until ready to use.

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