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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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âThese quick, versatile wontons are also great for a crunchy afternoon snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured cookie sheet, then store in an air-tight container.â Brianna Shade - Beaverton, Oregon Ingredients:
1/2 pound ground pork |
1/2 pound extra-lean ground turkey |
1 small onion, chopped |
1 can (8 ounces) sliced water chestnuts, drained and chopped |
1/3 cup reduced-sodium soy sauce |
1/4 cup egg substitute |
1-1/2 teaspoons ground ginger |
1 package (12 ounces) wonton wrappers |
cooking spray |
sweet-and-sour sauce, optional |
Directions:
1. In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger.
2. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons 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.
3. Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray.
4. Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm with sweet-and-sour sauce if desired. Yield: about 4 dozen.
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