|
Baked Chinese Dumplings
From: Simply Colorado Too! by the Colorado Dietetic Association
(Favorite Recipes Press; October 1999; ISBN: 0962633720; Hardcover)
Cookbook Heaven @ recipelink.com
Makes: 16
- 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 to 15 minutes or just until crisp. Serve with the sweet-and-sour sauce.
Nutrients Per Serving: Cal 47, Prot 2 g; Carbo 9 g;
T Fat <1 g; (Saturated Fat <1 g); Chol 3 mg; Fiber 3 g, Sod 158 mg
|
