Crispy Baked Wontons
TOTAL TIME: Prep: 30 min. Bake: 10 min.
YIELD: about 4 dozen.
These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. —Brianna Shade, Beaverton, Oregon
Ingredients
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1/2 pound ground pork
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1/2 pound extra-lean ground turkey
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1 small onion, chopped
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1 can (8 ounces) sliced water chestnuts, drained and chopped
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1/3 cup reduced-sodium soy sauce
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1/4 cup egg substitute
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1-1/2 teaspoons ground ginger
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1 package (12 ounces) wonton wrappers
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Cooking spray
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Sweet-and-sour sauce, optional
Directions
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1.
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.
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2.
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.
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3.
Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray.
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4.
Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired.
Nutrition Facts
1 each: 38 calories, 1g fat (0 saturated fat), 5mg cholesterol, 103mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.
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