Ingredients Jump to Instructions ↓

  1. 1 oz Each cooked ground pork and -cooked shrimp 1/4 c Finely chopped scallions

  2. 1/4 c Finely shredded Chinese

  3. -cabbage 2 ts Reduced-sodium soy sauce

  4. 1/2 ts Cornstarch

  5. 1/4 ts Ground ginger

  6. 20 Wonton wrappers

  7. 3 x 3-inch

  8. 1 tb Peanut oil

  9. 2 ts Reduced-calorie margarine

  10. 2 tb Teriyaki sauce

  11. DIPPING SAUCE: 4 ts Reduced-calorie orange

  12. -marmalade 2 ts Each hoisin sauce

  13. 1 teaspoon 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

  14. 4 servings of 5 wontons each.


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