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
DIPPING SAUCE:
4 ts Reduced-calorie orange
-marmalade
2 ts Each hoisin sauce
-and rice vinegar
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.
