YaYa’s Baked Sausage Wontons
Ingredients
- 1/2 lb. bulk sausage
- 1/2 c. finely shredded carrot
- 1/4 c. finely chopped water chestnuts
- 1/3 c. chicken broth
- 1 T. sherry or additional chicken broth
- 1 T. reduced-sodium soy sauce
- 2 t. cornstarch
- 1/2 t. ground ginger
- 40 wonton wrappers
Instructions
- Cook sausage. Drain. Stir in carrot and water chestnuts.
- In a bowl, combine cornstarch and ginger. Stir in broth, sherry (or additional broth), and soy sauce until smooth.
- Stir into sausage mixture; cook and stir until thickened.
- Gently press wonton wrappers into miniature muffin cups coated with spray.
- Lightly coat wontons with spray. Bake at 350°F for 5 minutes.
- Remove from cups and arrange upside down on baking sheets. Lightly coat with spray. Bake 5 more minutes.
- Fill each with about 1 t. sausage mixture and bake for 2-3 minutes or until filling is heated.
Yaya’s Tips for Success
These Baked Sausage Wontons are just the kind of savory bite-size treats I used to fix up for holidays, game nights, or any time I had a hungry bunch lingering in my kitchen. They’ve got a nice little crunch from the water chestnuts and a subtle warmth from ground ginger, making them taste like you spent way more time on them than you actually did. You’ll love how easy they are to assemble and how neatly they bake up in miniature muffin cups—no frying required.
- Make sure your sausage mixture is thick enough to sit nicely in the wonton cups without making them soggy.
- A good trick is to let the filling cool slightly before spooning it in.
- Also, don’t skip the second bake when the cups are upside down—it’s what gives you that lovely, golden crisp!
- Keep a close eye on the edges of the wontons while baking to avoid over-browning.
Yaya’s Customization Ideas
- You can swap out the sausage for ground chicken or turkey if you’re looking for a leaner version.
- Add a pinch of red pepper flakes for a little heat, or mix in a bit of chopped green onion for color and flavor.
- If you want a dip on the side, serve with a little sweet chili sauce or a mixture of soy sauce and rice vinegar.
Yaya’s Original Recipe Card
