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Sausage Wontons appetizers, pork, sausage 8 ounces mild Italian sausage 1 cup finely chopped mushrooms 4 cloves garlic; minced 2 tablespoons light cream cheese 20 wonton wrappers 1/4 cup Worcestershire 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 teaspoon 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. Contributor: Canadian Living Magazine, December, 2000 Yield: 20 pieces Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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