Spicy Seafood Wontons Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Neufchatel cheese,
1 cup: Crabmeat, imitation or fresh
5: Green Onions, chopped
1/2 tsp: Tabasco Sauce,
1: Garlic Clove, minced
25: Wonton -or- Pot Sticker Wrappers, or Gyoza, round Japanese skins
1 tbsp: Vegetable Oil,
1/4 cup: Water,
Directions:
A splash of Tabasco spices up these tasty appetizers.
Combine first 5 ingredients in food processor or blender until smooth.
Add 2 teaspoons of this filling to the middle of a wonton wrapper,
fold in half over the mixture, and seal edges.
Heat oil in a large skillet over medium heat.
Place wontons in skillet and cook just until lightly browned on both
sides.
Gradually pour water into skillet; cover immediately.
Allow to steam 1 minute.
Drain wontons with slotted spoon.
Serve immediately.
Yield: 12 servings, approximately 1 cup mixture, 24 wontons
One Serving = 2 wontons Calories: 72 Protein: 4 g Fat: 4 g
Carbohydrate: 4 g Fiber: < 1 g Cholesterol: 38mg Sodium: 42 mg
Potassium: 40 mg
Exchange: 1 Medium-Fat Meat
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
Source from luhu.jp
Combine first 5 ingredients in food processor or blender until smooth.
Add 2 teaspoons of this filling to the middle of a wonton wrapper,
fold in half over the mixture, and seal edges.
Heat oil in a large skillet over medium heat.
Place wontons in skillet and cook just until lightly browned on both
sides.
Gradually pour water into skillet; cover immediately.
Allow to steam 1 minute.
Drain wontons with slotted spoon.
Serve immediately.
Yield: 12 servings, approximately 1 cup mixture, 24 wontons
One Serving = 2 wontons Calories: 72 Protein: 4 g Fat: 4 g
Carbohydrate: 4 g Fiber: < 1 g Cholesterol: 38mg Sodium: 42 mg
Potassium: 40 mg
Exchange: 1 Medium-Fat Meat
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
Source from luhu.jp