Jumbo Glazed Pork Wontons
- 4 green onions
- 4 garlic cloves, divided
- 3 tbsp (45 mL) reduced-sodium soy sauce
- 2 tsp (10 mL) cornstarch
- 2/3 cup (150 mL) water
- 1 slice white sandwich bread, torn into pieces
- 1 can (8 oz/199 mL) whole water chestnuts, drained
- 4 tsp (20 mL) Ginger Citrus Rub
- 1 lb (450 g) ground pork sausage
- 1 egg
- 6 large egg roll wrappers (about 7 in./18 cm each)
Brush sides of wells of Single Servings Pan with canola oil using Chef’s Silicone Basting Brush. Thinly slice green onions; set aside 2 tbsp (30 mL) of the green tops for garnish.
Combine 1 garlic clove pressed with Garlic Press, soy sauce, cornstarch and water in (2-cup/500-mL) Easy Read Measuring Cup; set aside.
Finely process bread and water chestnuts in Manual Food Processor. Add to Classic Batter Bowl with rub, remaining 3 garlic cloves pressed with Garlic Press, remaining green onions, sausage and egg. Mix until thoroughly combined.
Lay egg roll wrappers on Pastry Mat and brush generously with water. Using Large Scoop, place two scoops of meat mixture onto centers of wrappers and press down with back of scoop to make a 3-in. (7.5-cm) disc.
Whisk together soy sauce mixture in measuring cup until combined. Pour mixture evenly into wells of pan (about 2 tbsp/30 mL per well). Fold in corners of wrappers over meat mixture and place fold-side down into wells of pan. Microwave on HIGH 8-10 minutes or until internal temperature reaches 160°F (71°C) in centers of meat.
Carefully remove pan from microwave. Place Large Grooved Cutting Board over pan and invert. Remove pan. Sprinkle wontons with reserved green onion tops and serve immediately.
- 6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 310, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 90 mg, Sodium 930 mg, Carbohydrate 25 g, Fiber 1 g, Protein 17 g
*Nutrients per serving (made with ground turkey) Calories 240, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 75 g, Sodium 890 mg, Carbohydrate 25 g, Fiber 1 g, Protein 20 g
You may use 2 tsp (10 mL) fresh grated ginger instead of the Ginger Citrus Rub. You may replace the sausage with 1 lb (450 g) 93% lean ground turkey plus ¾ tsp (4 mL) salt. Proceed with the recipe as directed.*