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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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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. 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:
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.
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