Originally Posted by Constance
Mish, if you do, please share! I love egg rolls, but they can be a pain in the neck. Baked ones would also be a lot less fattening.
I agree, Constance, and I don't have or really want a deep fryer. I'm still looking, but meanwhile here are a couple for baked wontons... Actually, don't see why we couldn't use egg roll skins, shred some cabbage and veggies and tweak it up a bit (i.e add shrimp, etc., etc.). The texture will be a bit different than deep frying.
Baked Chinese Dumpling
6 ounces reduced-fat sausage
1/4 cup finely chopped water chestnuts
2 green onions, minced
1 tablespoon reduced-sodium soy sauce
16 won ton wrappers
1/3 cup sweet-and-sour sauce
Brown the sausage in a skillet, stirring until crumbly; drain. Stir in the next 3 ingredients. Cook for 3 minutes.
Moisten the edges of the won ton wrappers with water. Spoon a small amount of the sausage mixture in the center of each wrapper. Fold to form a triangle. Press the edges to seal.
Arrange the dumplings in a single layer on a baking sheet sprayed with nonstick cooking spray. Bake at 325 degrees for 10-15 minutes or just until crisp. Serve with the sweet-and-sour sauce.
Yield: 16 dumplings
1/2 lb. lean ground beef
6 water chestnuts, drained and chopped
1 clove garlic, minced or pressed
1 green onion, finely chopped including green top
2 tsp. dry sherry
1/2 tsp. cornstarch
1 Tbsp. soy sauce
1 package won ton skins (½ lb.)
1 egg white, beaten with 1 tsp. water
vegetable cooking spray
Preheat oven to 350ºF.
Brown beef in skillet over medium heat until no longer pink. Spoon off drippings. Add water chestnuts, garlic, green onions and sherry.
In a small bowl, combine cornstarch and soy sauce. Add to skillet and cook 3 minutes. Cool.
Place 1 tsp. filling in center of each won ton. Fold in half diagonally and seal with egg white mixture.
Spray cooking sheet with vegetable cooking spray. Arrange won tons on cooking sheet. Bake won tons 4 minutes, turn and bake 4 minutes on other side.