We tried this recipe during football season for a fun lunch. It was a hit. It looks like making the shells will be a lot of work, but it isn’t too much. And, the end result is worth the extra effort!
1 lb. ground pork sausage
3/4 C. carrot, finely shredded
1/2 C. water chestnuts, finely chopped
2 tsp. cornstarch
1/2 tsp. ground ginger
1/3 C. chicken broth
1T. sherry or additional chicken broth
1T. reduced-sodium soy sauce
24 wonton wrappers
In a non-stick skillet, cook sausage over medium heat until no longer pink; drain. Stir in carrot and water chestnuts. In a bowl, combine cornstarch and ginger. Stir in the broth, sherry or additional broth and soy sauce until smooth. Stir into sausage mixture. Bring to a boil; cook and stir for 1 to 2 minutes, or until thickened. Gently press wonton wrappers into muffin tins with non-stick cooking spray. Lightly coat with non-stick cooking spray.
Bake at 350° for 5 minutes. Remove wontons from cups and arrange upside-down on baking sheets. Lightly spray with nonstick cooking spray. Bake 5 minutes longer, or until light golden brown. Turn wontons; fill each with 1to 2 tablespoons of sausage mixture. Bake for 2 to 3 minutes, or until filling is heated through.
VARIATION: In some of the wonton shells, I put a tablespoon of cream cheese before adding the sausage mixture.