Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ounce         each cooked ground pork and -- cooked shrimp
     1/4  cup           finely chopped scallions
     1/4  cup           finely shredded Chinese -- cabbage
   2      teaspoons     reduced-sodium soy sauce
     1/2  teaspoon      cornstarch
     1/4  teaspoon      ground ginger
  20                    wonton wrappers -- (3 x 3-inch,
                        -- squares)
   1      tablespoon    peanut oil
   2      teaspoons     reduced-calorie margarine
   2      tablespoons   teriyaki sauce
                        ***DIPPING SAUCE***
   4      teaspoons     reduced-calorie orange -- marmalade
   2      teaspoons     hoisin sauce -- and rice vinegar

Preparation:

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.