"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."
Recommended: 24 Snacks Made in a Wonton Wrapper
VERIFIED BY Taste of Home Test Kitchen
- 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 or 2 teaspoons minced fresh gingerroot
- 1/3 cup chicken broth
- 1 tablespoon sherry or additional chicken broth
- 1 tablespoon reduced-sodium soy sauce
- 40 wonton wrappers
- In a nonstick skillet, cook sausage over medium heat until no longer pink; drain. Stir in carrot and water chestnuts. 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 baking sheets. Lightly coat with cooking spray. 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