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Crispy Sausage Wontons
Ingredients:
1 Tbs. cornstarch
2 Tbs. water
1/2 lb. hot bulk pork sausage
3 Tbs. chopped green onions
1 pkg. wonton wrappers
Vegetable oil
Sweet-and-sour sauce
Chinese Hot Mustard
Search under sauces for last two ingredients.
1 Tbs. cornstarch
2 Tbs. water
1/2 lb. hot bulk pork sausage
3 Tbs. chopped green onions
1 pkg. wonton wrappers
Vegetable oil
Sweet-and-sour sauce
Chinese Hot Mustard
Search under sauces for last two ingredients.
Directions:
Combine cornstarch and water; stir until smooth, and set aside.
Brown sausage in a large skillet, stirring to crumble; drain well. Combine sausage and green onions. Working with one at a time, spoon 1 tsp. sausage mixture in center of wonton wrapper. Brush edges with cornstarch mixture. Fold wrapper once to form a triangle, pressing edges together to seal.
On long side of triangle, fold opposite sides together, overlapping them; brush ends with cornstarch mixture, and press to seal. Fold point of triangle backwards, away from overlapping edges. Repeat procedure with remaining wrappers. Keep covered to prevent drying out.
Drop wontons in a small amount of hot oil (375); cook until golden brown, turning once. Drain on paper towels.
Combine cornstarch and water; stir until smooth, and set aside.
Brown sausage in a large skillet, stirring to crumble; drain well. Combine sausage and green onions. Working with one at a time, spoon 1 tsp. sausage mixture in center of wonton wrapper. Brush edges with cornstarch mixture. Fold wrapper once to form a triangle, pressing edges together to seal.
On long side of triangle, fold opposite sides together, overlapping them; brush ends with cornstarch mixture, and press to seal. Fold point of triangle backwards, away from overlapping edges. Repeat procedure with remaining wrappers. Keep covered to prevent drying out.
Drop wontons in a small amount of hot oil (375); cook until golden brown, turning once. Drain on paper towels.
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