Photo of Crispy Thai pork and shrimp wontons by WW

Crispy Thai pork and shrimp wontons

1
1
1
SmartPoints® value per serving
Total Time
28 min
Prep
20 min
Cook
8 min
Serves
20
Difficulty
Moderate
Don't be intimidated by homemade wontons—all you do is stuff and fold and then bake until crisp. Serve with a simple sweet and sour sauce.

Ingredients

uncooked scallion(s)

2 medium, coarsely chopped

ginger root

1 Tbsp, fresh, coarsely chopped

lemongrass

1 Tbsp, tender bottom parts only, chopped

garlic clove(s)

1 medium clove(s)

cooked lean pork tenderloin

3 oz, cut into 1 1/2-inch pieces

cooked shrimp

2 oz, peeled and deveined

low sodium soy sauce

2 Tbsp

sesame oil

½ tsp

cooking spray

4 spray(s)

wonton wrapper(s)

20 item(s), plus a few extra in case some break

apricot preserves

2 Tbsp

water

2 Tbsp

fresh lime juice

1 Tbsp

fish sauce

1 Tbsp

Instructions

  1. Preheat oven to 400ºF.
  2. In the bowl of a food processor fitted with a chopping blade, place scallions, ginger, lemon grass and garlic; pulse until finely chopped. Add pork, shrimp, soy sauce and oil; pulse to combine.
  3. Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds when facing you.
  4. Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping teaspoon of shrimp mixture onto middle of each wrapper; fold each wrap over filling to make a triangle and press to seal edges.
  5. Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.
  6. Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 1 wonton and a scant teaspoon sauce per serving.

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