Sausage Filled Wontons Recipe
These sausage filled wontons are made with roll sausage filling. The wonton filling is prepared with crumbled sausage cooked with onions and comboned with american and cream cheese with dried herbs for flavor. Filled in wonton wrappers, they are fried to a golden brown and best served with a fruity plum sauce for dipping.
Ingredients
1 pound Original
Recipe roll sausage
1/4 cup chopped onion
1/2 cup (2 ounces) shredded American cheese
3 ounces cream cheese
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried tarragon leaves
30 wonton wrappers
Vegetable oil
Dipping sauce, such as plum sauce or sweet and sour sauce (optional)
Directions
To prepare filling, crumble sausage into large skillet.
Add onion.
Cook over medium heat until sausage is browned, stirring occasionally.
Remove from heat; drain off any drippings.
Stir in next 4 ingredients.
Mix until cheeses melt.
Lightly dampen 1 wrapper by dipping your finger in water and wiping all the edges, making 1/4 inch border around square.
Place rounded teaspoonful sausage mixture in the middle of wrapper.
Fold wrapper over filling to form triangle, sealing edges and removing any air bubbles.
Repeat with remaining wrappers and filling.
Heat 4 inches oil in deep fryer or heavy large saucepan to 350°F; fry wontons, a few at a time, until golden brown.
Remove with slotted spoon; drain on paper towels.
Reheat oil between batches
Add onion.
Cook over medium heat until sausage is browned, stirring occasionally.
Remove from heat; drain off any drippings.
Stir in next 4 ingredients.
Mix until cheeses melt.
Lightly dampen 1 wrapper by dipping your finger in water and wiping all the edges, making 1/4 inch border around square.
Place rounded teaspoonful sausage mixture in the middle of wrapper.
Fold wrapper over filling to form triangle, sealing edges and removing any air bubbles.
Repeat with remaining wrappers and filling.
Heat 4 inches oil in deep fryer or heavy large saucepan to 350°F; fry wontons, a few at a time, until golden brown.
Remove with slotted spoon; drain on paper towels.
Reheat oil between batches
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