1 oz Each cooked ground pork and -cooked shrimp 1/4 c Finely chopped scallions 1/4 c Finely shredded Chinese -cabbage 2 ts Reduced-sodium soy sauce 1/2 ts Cornstarch 1/4 ts Ground ginger 20 Wonton wrappers (3 x 3-inch -squares) 1 tb Peanut oil 2 ts Reduced-calorie margarine 2 tb Teriyaki sauce DIPPING SAUCE: 4 ts Reduced-calorie orange -marmalade 2 ts Each hoisin sauce -and rice vinegar WONTONS: In medium bowl combine pork, shrimp, scallions, cabbage, soy sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork mixture (about 1 teaspoon) onto the center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, triangle- fashion, enclosing filling and forming 20 wontons. Press edges together to seal; bring base corners of each triangle together, overlapping corners, and press to seal. In 12-inch nonstick skillet or a wok, combine oil and margarine and heat, over high heat, until margarine is bubbly and hot; add wontons and cook, turning frequently, until browned on all sides. Add teriyaki sauce and bring to a boil, stirring to coat wontons. Use slotted spoon to remove wontons to serving plate, reserving pan drippings. Set wontons aside and keep warm. DIPPING SAUCE: To same skillet (or wok) add the ingredients for dipping sauce and stir to combine with pan drippings. Pour sauce into small bowl and serve with wontons. Makes 4 servings of 5 wontons each.
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