Biggest Loser Crispy Pork WontonsReport Violation
Biggest Loser Pork Wontons - The Perfect Healthy Asian Inspired Appetizer From The Biggest Loser. More Biggest Loser Recipes Here
- Olive oil spray (propellant free)
- 1⁄8 cup canned, all-natural, drained and sliced water chestnuts
- 1 medium carrot, peeled, trimmed, and cut into 6 equal pieces
- 4 medium whole scallions, trimmed and cut into thirds
- 8 ounces extra-lean ground pork
- 1⁄2 tablespoon dry sherry
- 1 tablespoon all-natural egg substitute
- 1⁄2 tablespoon hot sesame oil
- Pinch salt
- Pinch ground black pepper
- 24 (about 3"-square) all natural wheat wonton wrappers (I used Nasoya Won Ton Wraps) see note.
- All-natural hot mustard for dipping (optional)
Place an oven rack in the lowest position in the oven. Preheat the oven to 450°F. Lightly mist a large nonstick baking sheet with cooking spray.
Place the water chestnuts, carrot, and scallions in the bowl of a food processor fitted with a chopping blade. Process until the ingredients are minced, stopping to scrape down the sides of the bowl intermittently, if necessary. Put the chopped vegetables in a fine mesh strainer. Using a rubber spatula or a spoon, press out any moisture. Transfer the drained veggies to a medium glass or plastic mixing bowl and add the pork, sherry, egg substitute, oil, salt, and pepper. With a fork or clean hands, mix the ingredients until well combined.
Fill a small bowl with cold water.
Place a wonton wrapper on a clean, flat work surface. Spoon 1 tablespoon of the filling into the center of the wrapper. Dip your finger in the water and run your fingertip along two adjoining edges of the wrapper. Fold the wrapper in half diagonally, creating a triangle. Gently press your finger around the edges of the wrapper, sealing the dry side to the moistened side, being careful not to leave any air bubbles. Press on the filling slightly to spread it out (if the mound of filling in the center is too thick, the wontons won’t cook evenly).
Transfer the wonton to the prepared baking sheet. Continue filling and sealing the remaining wonton wrappers, until all of the filling mixture and wrappers are used. Working in batches if necessary, place all the finished wontons on the baking sheet in a single layer, so they do not touch.
Lightly mist the tops of the wontons with cooking spray and bake for 5 minutes on the lower oven rack. Gently flip them, mist the tops again with cooking spray, and bake for 3 to 5 minutes longer, or until the outsides are lightly browned and the turkey is no longer pink, being careful not to burn the edges of the wontons. Serve immediately with sauce for dipping, if desired.
Makes 4 Servings (6 Wontons Per Serving)
Nutritional Info Per Serving: 228 calories, 19 g protein, 26 g carbs, 4 g fat
More Biggest Loser Recipes Here