Fried wontons with orange dipping sauce
4 servings
Ingredients
| Quantity | 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 | Wonton wrappers (3 x 3-inch squares) | |
| 1 | tablespoon | Peanut oil |
| 2 | teaspoons | Reduced-calorie margarine |
| 2 | tablespoons | Teriyaki sauce |
| DIPPING SAUCE: | ||
| 4 | teaspoons | Reduced-calorie orange marmalade |
| 2 | teaspoons | Each hoisin sauce and rice vinegar |
Directions
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.