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Baked Pork & Veggie Wontons

June 6, 2016

 

 

 

 

INGREDIENTS

  • 8 OUNCES GROUND (LOCAL NITRATE FREE) PORK SAUSAGE

  • 1/4 CUP CARROT, SHREDDED

  • 1 1/2 TEASPOONS SCALLIONS, MINCED

  • 1 1/2 TEASPOONS GARLIC, MINCED (3 CLOVES)

  • 4 MUSHROOMS

  • 1 1/2 TEASPOONS (MIRIN) CHINESE SEASONED RICE WINE

  • 1 1/2 TEASPOONS LIQUID AMINOS

  • 1 1/2 TEASPOONS SESAME OIL

  • 1 TEASPOON FRESH GINGER ROOT, MINCED

  • 1/4 TEASPOON PINK HIMALAYAN SALT

  • WONTON WRAPPERS

  • COCONUT OIL

  • 1 EGG, WHISKED

 

 

 

DIRECTIONS

 

Preheat oven 400*

 

For filling, place carrot, scallions, garlic, rice wine, liquid aminos, sesame oil, ginger, salt and pepper in food processor, and mix thoroughly so that everything is well distributed. Add sausage to veggie mix in bowl and combine (I used my hands) until well combined. 

 

Moisten all the edges of the wonton wrapper with water or with lightly beaten egg. Keep a small bowl of water on hand to re-wet the edges if needed. Place about 1 teaspoon of uncooked filling in the center of the wonton wrapper. Fold the wonton wrapper to make a triangle, making sure to keep the filling in the middle. Moisten edges.

 

Grease pan with coconut oil. Place completed wontons on pan. Brush with whisked egg.

Bake for 15 minutes or until edges get golden brown. 

Top with Sriracha for extra spice. 

I served this with cabbage salad & green beans.

Also I had extra filling leftover since I used leftover wontons from another meal. So I made meatballs for dinner tomorrow (read: we ate them as we were cleaning up from dinner LOL). 

 

21 Day Fix: 1 serving = 6 wontons. 1 red, 1 green, 1 tsp, 2 yellow

 

 

 Did you try this? I want to hear back. Leave a comment below! 

 

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