CRISPY BAKED WONTONS
1/2 pound ground pork
1/2 pound extra-lean ground turkey
1 small onion, chopped
Never miss a local story.
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/3 cup reduced-sodium soy sauce
1/4 cup egg substitute
1-1/2 teaspoons ground ginger
1 package (12 ounces) wonton wrappers
Sweet-and-sour sauce, optional
In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger.
Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray.
Bake at 400 degrees for 10-12 minutes, or until golden brown, turning once. Serve warm with sweet-and-sour sauce if desired.
Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400-degree oven until crisp and heated through.
Yield: about 4 dozen, 1 wonton (without sweet-and-sour sauce) has 38 calories, 1 gram fat, 5 mg cholesterol, 103 mg sodium, 5 grams carbohydrate, 3 grams protein.
Taste of Home