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A new twist on an old favorite.

Baked Chinese Won Tons

1/2 pound lean ground beef
6 water chestnuts, drained and chopped
1 clove garlic, minced or pressed
1 green onion, finely chopped including green top
2 teaspoons dry sherry
1/2 teaspoon cornstarch
1 tablespoon soy sauce
1 (8-ounce) package won ton skins
1 large egg white, beaten with 1 teaspoon water
Vegetable cooking spray

1. Preheat oven to 350ºF.
2. Brown beef in skillet over medium heat until no longer pink. Spoon off drippings.
3. Add water chestnuts, garlic, green onions and sherry.
4. In a small bowl, combine cornstarch and soy sauce. Add to skillet and cook 3 minutes. Cool.
5. Place 1 teaspoon filling in center of each won ton.
6. Fold in half diagonally and seal with egg white mixture.
7. Spray cooking sheet with vegetable cooking spray. Arrange won tons on cooking sheet.
8. Bake won tons 4 minutes, turn and bake 4 minutes on other side.

Makes 30 to 36 appetizers.

Tip: Leftover won ton skins may be frozen for later use.

Recipe provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.