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4 servings
suggest servings
| 1 | ounce | pork | cooked |
| 1 | ounce | shrimp, cooked | |
| 1/4 | cup | scallions, spring or green onions | |
| 1/4 | cup | chinese cabbage | finely chopped |
| 2 | teaspoons | soy sauce | reduced-sodium |
| 1/2 | teaspoon | cornstarch | |
| 1/4 | teaspoon | ginger | ground |
| 20 | each | wonton wrappers | 3 x 3 inch |
| 1 | tablespoon | peanut oil | |
| 2 | teaspoons | margarine, non-fat | |
| 2 | tablespoons | teriyaki sauce | |
| Dipping sauce | |||
| 4 | teaspoons | marmalade | reduced-calorie |
| 2 | teaspoons | hoisin sauce | |
| 2 | teaspoons | 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.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 659mg | 27% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 0.0g | 2% |
| Sugars 4.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 3% | Vitamin C | 2% | |
| Calcium | 1% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Sauces come in a seemingly infinite number of styles. The ingredients, methods, and applications for sauces almost know no bounds. And while sauces certainly vary in terms of their viscosity, thickening them is an oft-needed......
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