Chocolate Rose
09-15-2003, 10:56 AM
Made these this weekend for a potluck celebration. They were great and totally devoured. I doubled the recipe without any problem. You could reduce the fat more by using something like Jimmy Dean's 50% less fat sausage.
* Exported from MasterCook *
Baked Sausage Wontons ~ 2 Pts.
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound bulk pork sausage
1/2 cup finely shredded carrot
1/4 cup finely chopped waterchestnut
2 teaspoons cornstarch
1/2 teaspoon ground ginger or 2 tsps. minced fresh ginger
1/3 cup chicken broth
1 tablespoon sherry or additional chicken broth
1 tablespoon soy sauce
40 won-ton wrappers
Cook sausage over medium heat until no longer pink; drain. Stir in carrot and waterchestnuts. In a bowl, combine cornstarch and ginger. Stir in broth, sherry and soy sauce until smooth. Stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Gently press wonton wrappers into miniature muffin cups coated with nonstick cooking spray. Lightly coat wontons with nonstick cooking spray. Bake at 350¨ for 5 minutes. Remove wontons from cups and arrange upside down on baking sheets. Lightly coat with nonstick cooking spray. Bake 5 minutes longer or until light golden. Turn wontons; fill each with about 1 teaspoon sausage mixture. Bake for 2-3 minutes or until filling is heated through. Yield: 40 wontons. One serving is 2 wontons.
The shells can be made ahead and frozen.
Source:
"Light & Tasty April/May 2002"
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Baked Sausage Wontons ~ 2 Pts.
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound bulk pork sausage
1/2 cup finely shredded carrot
1/4 cup finely chopped waterchestnut
2 teaspoons cornstarch
1/2 teaspoon ground ginger or 2 tsps. minced fresh ginger
1/3 cup chicken broth
1 tablespoon sherry or additional chicken broth
1 tablespoon soy sauce
40 won-ton wrappers
Cook sausage over medium heat until no longer pink; drain. Stir in carrot and waterchestnuts. In a bowl, combine cornstarch and ginger. Stir in broth, sherry and soy sauce until smooth. Stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Gently press wonton wrappers into miniature muffin cups coated with nonstick cooking spray. Lightly coat wontons with nonstick cooking spray. Bake at 350¨ for 5 minutes. Remove wontons from cups and arrange upside down on baking sheets. Lightly coat with nonstick cooking spray. Bake 5 minutes longer or until light golden. Turn wontons; fill each with about 1 teaspoon sausage mixture. Bake for 2-3 minutes or until filling is heated through. Yield: 40 wontons. One serving is 2 wontons.
The shells can be made ahead and frozen.
Source:
"Light & Tasty April/May 2002"
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0