Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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