| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Appetizers, Chinese, Pork | 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 | t | Reduced-sodium soy sauce |
| 1/2 | t | Cornstarch |
| 1/4 | t | Ground ginger |
| 20 | Wonton wrappers, 3 x 3-inch | |
| squares | ||
| 1 | T | Peanut oil |
| 2 | t | Reduced-calorie margarine |
| 2 | T | Teriyaki sauce |
| DIPPING SAUCE: | ||
| 4 | t | Reduced-calorie orange |
| marmalade | ||
| 2 | t | Each hoisin sauce |
| and rice vinegar |
INSTRUCTIONS
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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