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pork sausage carrot water chestnuts cornstarch ground ginger chicken broth sherry soy sauce wonton wrappers
Viewed: 54 - Published at: 9 years agoIngredients
- 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
Method
- 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
- . 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.
