Last night I was in the mood to munch on a hot snack. I am not a big snacker as I prefer balanced meals, but for some reason last night was different. Maybe it was the glass of Chardonnay I had just downed, but something made me get up and make these snacks off the fly. Free styling it, I came up with a moist and delicious snack/appetizer. I have a plethora of jams and jellies in my refrigerator because I often make mini bundt cakes flavored with these for friends and family. The ginger and orange marmalade was almost gone and I thought to myself let’s try it combined with pork. After gathering the rest of my ingredients, I ended up making these excellent baked pork wontons. I was impressed with how fabulous these turned out. If you do not have ginger and orange marmalade, you can use an orange marmalade and finely minced fresh ginger, but use the gingerly sparingly as it is a strong spice.
1 1/2 Tbsp ginger and orange marmalade
1 Tbsp chili garlic sauce
2 Tbsp reduced-sodium soy sauce
2 tsp granulated onion
1/2 lb ground pork
21 wonton wrappers
spray canola oil
Mix the first 4 ingredients in a bowl. Add pork and mix to combine.
Preheat oven to 425°. Spray a rimmed baking sheet with oil.
Place a wonton wrapper flour side up on your work surface. Using a spoon, drop a tablespoon of the pork mixture onto the wrapper. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them. Using your finger, make an indentation in the middle of the filled wonton. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.
Place wontons on baking sheet. Lightly spray the tops with oil.
Bake for 10 -12 minutes till tops are brown and crispy.
Serving size: 1/4 of recipe (4.2 ounces).
% Daily Value
Calories From Fat 95.15 34%
Total Fat 10.53g 16%
Saturated Fat 3.75g 19%