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Steamed Wonton Purses

The Stainless Steamer makes this fun, Asian-inspired appetizer come together in no time!
Wontons

1/2 lb (250 g) 93% lean ground turkey

1 egg

2 tbsp (30 mL) soy sauce

1 1/2 tbsp (22 mL) Asian Seasoning Mix

1 tbsp (15 mL) plain dry bread crumbs

1 garlic clove, pressed

16 square wonton wrappers

Sauce

1/4 cup (50 mL) rice vinegar

2 tbsp (30 mL) soy sauce

1 tbsp (15 mL) Asian Seasoning Mix

1 garlic clove, pressed

Directions:

1. For wontons, combine turkey, egg, soy sauce, seasoning mix, bread crumbs and garlic pressed with Garlic Press in Classic Batter Bowl. Mix using Small Mix ‘N Scraper®.

2. Spray inside of Stainless Steamer with nonstick cooking spray. Place wonton wrappers on smooth side of Large Grooved Cutting Board. Using rounded Small Scoop, place a scoop of turkey mixture onto center of each wonton. Lightly brush outer edges with water. Bring corners of each wonton up toward center. Pinch edges to seal and place into Steamer.

3. Bring 3 cups (750 mL) water to a boil in (12-in./30-cm) Skillet. Reduce heat to a simmer and place Steamer into Skillet. Cover; cook wontons 5-7 minutes or until Digital Pocket Thermometer inserted into center of wontons registers 160°F (71°C). Meanwhile, for sauce, combine ingredients in Small Batter Bowl; mix well. Carefully transfer wontons to serving platter using Sauté Tongs. Serve wontons with sauce.

Yield: 16 appetizers

Nutrients per serving: (1 appetizer and about 1 tsp/5 mL sauce): Calories 80, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 25 mg, Carbohydrate 12 g, Protein 6 g, Sodium 390 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: 2 starch, 2 medium-fat meat, ½ fat (2 carb)

Cook’s Tips: If desired, one 1-in. (2.5-cm) piece peeled fresh gingerroot, finely grated, 2 garlic cloves, pressed and 1/4 tsp (1 mL) cayenne pepper can be substituted for the Asian Seasoning Mix in the wontons.

For seasoning mix in the sauce, substitute1 tsp (5 mL) grated fresh gingerroot and 1 tsp (5 mL) toasted sesame oil.

© 2010 The Pampered Chef used under license.

© Hott Books | Google+

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