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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.94 Kcal (364 kJ) | ||
| Calories from fat | 26.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 5% | |
|---|---|---|---|
| Cholesterol | 10.96mg | 4% | |
| Sodium | 258mg | 11% | |
| Potassium | 70.28mg | 1% | |
| Total Carbs | 10.37g | 3% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 4.37g | 9% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 12.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 221.05 Kcal (925 kJ) | ||
| Calories from fat | 67.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 5% | |
|---|---|---|---|
| Cholesterol | 27.88mg | 4% | |
| Sodium | 656.01mg | 11% | |
| Potassium | 178.7mg | 1% | |
| Total Carbs | 26.38g | 3% | |
| Sugars | 0.61g | 1% | |
| Dietary Fiber | 1.32g | 2% | |
| Protein | 11.11g | 9% | |
| Vitamin C | 1.5mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.8mg | 4% | |
| Calcium | 32.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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