Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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