Baked Sausage Wontons Recipe

5 2 2
Publisher Photo

Baked Sausage Wontons Recipe

Read Reviews
5 2 2
Publisher Photo
"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."
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep/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 minutes or until filling is heated through. Yield: 40 wontons.
Originally published as Baked Sausage Wontons in Light & Tasty April/May 2002, p52

Nutritional Facts

2 each: 77 calories, 2g fat (1g saturated fat), 10mg cholesterol, 196mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 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
  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in carrot and water chestnuts.
  2. 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.
  3. Gently press wonton wrappers into miniature muffin cups coated with cooking spray. Lightly coat wontons with cooking spray. Bake at 350° for 5 minutes.
  4. 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 minutes or until filling is heated through. Yield: 40 wontons.
Originally published as Baked Sausage Wontons in Light & Tasty April/May 2002, p52

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after40 User ID: 295626 103233
Reviewed Mar. 16, 2014

"Really easy"

MY REVIEW
BealsRwe User ID: 3133345 34617
Reviewed Jun. 11, 2008

"Love it!"

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