Crispy Baked Wontons

• 1/2 pound ground pork
• 1/2 pound extra-lean ground turkey
• 1 small onion, chopped
• 1 can (8 ounces) sliced water chestnuts, drained and chopped
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup egg substitute
• 1-1/2 teaspoons ground ginger
• 1 package (12 ounces) wonton wrappers
• Cooking spray
• Sweet-and-sour sauce, optional

1. In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger.
2. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
3. Place on
4. coated with cooking spray; lightly coat wontons with additional cooking spray.
5. Bake at 400u0b0 for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired.
6. Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a
7. in a preheated 400u0b0 oven until crisp and heated through.

ground pork, extralean ground turkey, onion, water chestnuts, soy sauce, egg substitute, ground ginger, wonton wrappers, cooking spray, sweetandsour sauce

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