This recipe makes 20 servings
|Per Piece: about||-|
|total fat||2 g|
|sat. fat||1 g|
- Portion size: 20
Chinese dumplings, wontons make great pick-and-dip party food. Although these morsels may not be the authentic variety, the sausage and cream cheese filling will have guests coming back for more. Look for wonton wrappers in the produce section.
- 8 oz 8ozmild Italian sausagemild Italian sausages
- 1 cup 1cupfinely chopped mushroommushrooms
- 4 4cloves garlic, minced
- 2 tbsp 2tbsplight cream cheese
- 20 20wonton wrapperwonton wrappers
- 1/4 cup 1/4cupWorcestershire sauce
Squeeze sausage from casings into large skillet; cook over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Drain off fat.
Stir in chopped mushrooms and garlic; cook, stirring often, for about 5 minutes or until liquid is evaporated. Remove skillet from heat. Stir in cream cheese; let cool for 15 minutes.
Brush edge of 1 of the wrappers with water; place heaping 1 tsp (5 mL) sausage mixture in centre. Bring 4 corners up over filling to meet; press seams together to seal and form package. Repeat with remaining wrappers. (Make-ahead: Freeze in layers separated by waxed paper in airtight container for up to 3 weeks.)
Place dumplings in steamer basket over gently boiling water; cover and steam for about 10 minutes if fresh, 15 minutes if frozen, or until wrappers are translucent. Serve warm with Worcestershire sauce for dipping.