Fried Coated Wontons With Orange Dipping Sauce

[Guest guest]

This is less calories than the deep fried method I

would suppose. Very tasty too.

 

Fried Coated Wontons With Orange Dipping Sauce

 

1/2 cup thawed Crumbles or reconstituted TVP

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 or 2 tablespoons peanut oil

2 teaspoons reduced-calorie margarine

2 tablespoons teriyaki sauce

 

Dipping Sauce;

4 teaspoons orange marmalade

2 teaspoons hoisin sauce and rice vinegar

 

Wontons; In medium bowl place Crumbles or TVP,

scallions, cabbage, soy sauce, cornstarch and ginger,

mixing well. Spoon an equal amount of 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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