These quick, versatile wontons are great for a savory snack or paired with a bowl of warm soup on a chilly day.
—BRIANNA SHADE BEAVERTON, OR
PREP: 30 MIN. • BAKE: 10 MIN. • MAKES: ABOUT 4 DOZEN
1/2 pound ground pork
1/2 pound extra-lean ground turkey
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/3 cup reduced-sodium soy sauce
1/4 cup egg substitute
1 1/2 teaspoons ground ginger
1 package (12 ounces) wonton wrappers
Cooking spray
Sweet-and-sour sauce, optional
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.
2. Position a wonton wrapper with one point toward you. (Keep the 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.
3. Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray.
4. Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired.
FREEZE OPTION Freeze the cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.