Baked Sausage Wontons

• 1/2 pound bulk pork sausage
• 1/2 cup finely shredded carrot
• 1/4 cup finely chopped water chestnuts
• 2 teaspoons cornstarch
• 1/2 teaspoon ground ginger
• 1/3 cup chicken broth
• 1 tablespoon sherry or additional chicken broth
• 1 tablespoon reduced-sodium soy sauce
• 40 wonton wrappers

1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in carrot and water chestnuts.
2. Meanwhile, in a bowl, combine cornstarch and ginger. Stir in the broth, sherry or additional broth and soy sauce until smooth. Stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Gently press wonton wrappers into miniature muffin cups coated with cooking spray. Lightly coat wontons with cooking spray. Bake at 350u0b0 for 5 minutes.
4. Remove wontons from cups and arrange upside down on greased
5. . Bake 5 minutes longer or until light golden. Turn wontons; fill each with about 1 teaspoon sausage mixture. Bake for 2-3 minutes or until filling is heated through.

pork sausage, carrot, water chestnuts, cornstarch, ground ginger, chicken broth, sherry, soy sauce, wonton wrappers

Taken from www.tasteofhome.com/recipes/baked-sausage-wontons/ (may not work)