Sausage Steamed Wontons

• 8 ounces hot Italian sausage or 8 ounces mild Italian sausage, removed from casing and browned
• 1 cup mushroom, finely chopped
• 5 cloves garlic, minced
• 2 tablespoons light cream cheese
• 20 wonton wrappers
• 1/4 cup Worcestershire sauce

1. Break up the sausage as you cook it (5 minutes), drain off fat.
2. Stir in chopped mushrooms.
3. Saute about 5 minutes or until the liquid evaporates.
4. Remove skillet from heat and stir in the cream cheese, let cool 15 minutes.
5. Brush edges of wrapper with water (use a Q tip).
6. Place a heaping tsp of meat mixture in the center.
7. Bring the 4 corners up over the meat and seal.
8. repeat with remaining wrappers (you can now freeze them for up to 3 weeks, place in single layer separated by waxed paper in an air tight container).
9. Place dumplings in a steamer basket over gently boiling water cover and steam for 10 minutes fresh and 15 minutes if frozen.
10. Serve warm with the worcestershire sauce as a dip.

sausage, mushroom, garlic, light cream cheese, wonton wrappers, worcestershire sauce

Taken from www.food.com/recipe/sausage-steamed-wontons-15138 (may not work)