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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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    40 wontons


  • 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


  • 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.
Nutrition 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.
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