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Baked Sausage Wontons

 Baked Sausage Wontons
"These bite-size appetizers offer a nice change from the usual party fare," notes Karen Rolfe of Dayton, Ohio. "It takes a little effort to assemble them, but the shells can be made ahead and frozen to cut party prep time."
20 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 pound bulk pork sausage
  • 1/2 cup finely shredded carrot
  • 1/4 cup finely chopped water chestnuts
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • 1/3 cup chicken broth
  • 1 tablespoon sherry or additional chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 40 wonton wrappers

Directions

  • In a large skillet, cook sausage over medium heat until no longer
  • pink; drain. Stir in carrot and water chestnuts.
  • Meanwhile, in a bowl, combine cornstarch and ginger. Stir in the
  • broth, sherry or additional broth and soy sauce until smooth. Stir
  • into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes
  • or until thickened.
  • Gently press wonton wrappers into miniature muffin cups coated with
  • cooking spray. Lightly coat wontons with cooking spray. Bake at
  • 350° for 5 minutes.
  • Remove wontons from cups and arrange upside down on greased baking
  • sheets. Bake 5 minutes longer or until light golden. Turn wontons;
  • fill each with about 1 teaspoon sausage mixture. Bake for 2-3

2 of 2

Baked Sausage Wontons (continued)

Directions (continued)

  • minutes or until filling is heated through. Yield: 40 wontons.
Nutritional Facts: One serving (2 wontons) equals 77 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 196 mg sodium, 10 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.