Fried wontons with orange dipping sauce

Yield: 4 servings

Measure Ingredient
1 ounce Each cooked ground pork and cooked shrimp
¼ cup Finely chopped scallions
¼ cup Finely shredded Chinese cabbage
2 teaspoons Reduced-sodium soy sauce
½ teaspoon Cornstarch
¼ teaspoon Ground ginger
20 \N Wonton wrappers (3 x 3-inch squares)
1 tablespoon Peanut oil
2 teaspoons Reduced-calorie margarine
2 tablespoons Teriyaki sauce
\N \N DIPPING SAUCE:
4 teaspoons Reduced-calorie orange marmalade
2 teaspoons 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.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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