Recipe of the Day: Crispy Baked Wontons

CRISPY BAKED WONTONS

1/2 pound ground pork

1/2 pound extra-lean ground turkey

1 small onion, chopped

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

Cooking spray

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

This story was originally published January 9, 2016 at 12:01 AM.