Sunday, September 8, 2013

Crispy Baked Wontons

We went camping recently and came home with a large bag of pre-made hamburger patties that needed to be cooked immediately. We cooked them up, and as much as we like hamburgers, we could not eat that many hamburgers. So, now I have about 15 patties that need to be re-purposed into some other kind of dinner. I found the answer in a stack of wonton wrappers I'd purchased a week ago at the grocery store, and in a modified version of a recipe found on the Taste of Home website. This also gave me the opportunity to use up a portion of a very large zucchini a friend gave me from her garden. I am thrilled with the results of these little crispy wontons. Rather than chopping up the hamburger patties, I ran them through my food processor so they would be a fine grind, which would make reheating, stuffing and cooking a lot faster. I made two versions of these wontons: one as a wrapped wonton and one as a little basket stuffed with the filling and topped with Parmesan cheese. Yum.

Crispy Baked Wontons
3/4 pound ground beef, precooked (if yours is not, just cook until no longer pink)
1 cup zucchini, chopped into small chunks
1 small onion, chopped
4 cloves garlic, minced
1 tbs olive oil
1/3 cup reduced-sodium soy sauce
1/4 cup egg substitute
1-1/2 teaspoons ground ginger
Parmesan cheese
1 package (12 ounces) wonton wrappers
Cooking spray

1. In a large skillet, cook the onion and zucchini in olive oil over medium heat until soft. Add the garlic and cook for one minute. Add the meat and heat through. Transfer to a large bowl. Stir in the soy sauce, egg substitute and ginger.

2. Position a wonton wrapper with one point toward you. 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. Alternately, spray a muffin pan with oil. Fit one wonton wrapper into each muffin tin. Add 1 tbs of filling to each wonton. Top with Parmesan cheese. Spray with a little oil.

4. Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray.
Bake at 400° for 10-12 minutes (for the wrapped wontons) and 9 minutes (for the basket wontons) or until golden brown, turning once.

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