Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Each cooked ground pork and
-cooked shrimp
1/4 c Finely chopped scallions
1/4 c Finely shredded Chinese
-cabbage
2 ts Reduced-sodium soy sauce
1/2 ts Cornstarch
1/4 ts Ground ginger
20 Wonton wrappers (3 x 3-inch
-squares)
1 tb Peanut oil
2 ts Reduced-calorie margarine
2 tb Teriyaki sauce
DIPPING SAUCE:
4 ts Reduced-calorie orange
-marmalade
2 ts Each hoisin sauce
-and rice vinegar

WONTONS: In medium bowl combine pork, shrimp, scallions, cabbage, soy
sauce, cornstarch and ginger, mixing well. Spoon an equal amount of
pork mixture (about 1 teaspoon) onto the center of each wonton
wrapper; moisten edges of wrappers with water and fold wrappers in
half, triangle- fashion, enclosing filling and forming 20 wontons.
Press edges together to seal; bring base corners of each triangle
together, overlapping corners, and press to seal. In 12-inch
nonstick skillet or a wok, combine oil and margarine and heat, over
high heat, until margarine is bubbly and hot; add wontons and cook,
turning frequently, until browned on all sides. Add teriyaki sauce
and bring to a boil, stirring to coat wontons. Use slotted spoon to
remove wontons to serving plate, reserving pan drippings. Set wontons
aside and keep warm. DIPPING SAUCE: To same skillet (or wok) add the
ingredients for dipping sauce and stir to combine with pan drippings.
Pour sauce into small bowl and serve with wontons. Makes 4 servings
of 5 wontons each.

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