Preheat the oven to 375°F (190°C).

Grease a baking sheet.

In a medium skillet, cook and stir the ground chicken until no pink remains.

Drain any excess liquid.

Stir in the shredded carrots, chopped celery or water chestnuts, soy sauce, dry sherry, cornstarch, and grated gingerroot.

Mix well.

Spoon approximately 1 rounded teaspoon of the filling onto a wonton wrapper.

Lightly brush the edges of the wrapper with water.

To shape each wonton, carefully bring two opposite points of the square wrapper up over the filling and pinch together in the center.

Then, bring the two remaining opposite points to the center and pinch together.

Pinch together the edges to seal.

Place the prepared wontons on the greased baking sheet.

Brush the wontons with melted margarine or butter.

Bake in the preheated oven for 8-10 minutes or until the wontons are lightly browned and crisp.

Serve hot with Plum or Sweet & Sour Sauce for dipping.