| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Pork, Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
oz |
Each cooked ground pork and cooked shrimp |
| 1/4 |
c |
Finely chopped scallions |
| 1/4 |
c |
Finely shredded Chinese cabbage |
| 2 |
ts |
Reduced-sodium soy sauce |
| 1/2 |
ts |
Cornstarch |
| 1/4 |
ts |
Ground ginger |
| 20 |
|
Wonton wrappers (3 x 3-inch squares) |
| 1 |
tb |
Peanut oil |
| 2 |
ts |
Reduced-calorie margarine |
| 2 |
tb |
Teriyaki sauce |
| 4 |
ts |
Reduced-calorie orange marmalade |
| 2 |
ts |
Each hoisin sauce and rice vinegar |
INSTRUCTIONS
DIPPING SAUCE:
WONTONS: In medium bowl combine pork, shrimp, scallions, cabbage, soy
sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork
mixture (about 1 teaspoon) onto the center of each wonton wrapper; moisten
edges of wrappers with water and fold wrappers in half, triangle- fashion,
enclosing filling and forming 20 wontons. Press edges together to seal;
bring base corners of each triangle together, overlapping corners, and
press to seal. In 12-inch nonstick skillet or a wok, combine oil and
margarine and heat, over high heat, until margarine is bubbly and hot; add
wontons and cook, turning frequently, until browned on all sides. Add
teriyaki sauce and bring to a boil, stirring to coat wontons. Use slotted
spoon to remove wontons to serving plate, reserving pan drippings. Set
wontons aside and keep warm. DIPPING SAUCE: To same skillet (or wok) add
the ingredients for dipping sauce and stir to combine with pan drippings.
Pour sauce into small bowl and serve with wontons. Makes 4 servings of 5
wontons each.
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