Fried Wontons With Orange Dipping Sauce

Course : Dips
Serves: 4
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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 sheets wonton wrappers -- (3 x 3-inch, -- squares)
1 tablespoon peanut oil
2 teaspoons reduced-calorie margarine
2 tablespoons teriyaki sauce
4 teaspoons reduced-calorie orange -- marmalade
2 teaspoons hoisin sauce -- and rice vinegar

Preparation / Directions:

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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