Low Fat Wonton Egg Roll Gyoza Chips With Salsa Recipes

LOW-FAT (WONTON EGG ROLL GYOZA) CHIPS WITH SALSA

Steps:

• Preheat oven to 425°.
• Spray a cookie sheet with non-stick spray and then lay the wrappers on the sheet.
• Cut square wrappers into triangles and round wrappers into pie shaped wedges.
• Spray the wrappers with a coating of non-stick spray.
• Put the sheet in the oven and bake for about 5-10 minutes.
• Watch VERY carefully as oven times may vary, when the wrappers are lightly browned and crisp remove from the oven.
• Lightly salt or season the "chips" and serve with salsa.
• Very good!

WONTON SKINS/ GYOZA SKINS

Steps:

• In a mixing bowl stir together the flour and salt. Slowly stir in the warm water to make a stiff dough. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes or until the dough is smooth and elastic. Cover and let rest for 02 minutes.
• Divide dough into fourths. Roll each fourth into a 12 inch square. Keep remaining dough covered. For wontons, with a sharp knife or a pastry cutter, cut the dough into 3 inch squares. To prevent the squares from sticking together, sprinkle with a little cornstarch; stack and refrigerate the skins in a plastic bag. Fill according to directions on these pages; cook as directed in individual recipes. Makes 64 wonton skins.
• Egg Roll Wrappers: For egg roll wrappers, prepare the Wonton skins dough as directed above; roll each fourth into a 12 inch square. With a sharp knife or a pastry cutter, cut the dough into 6 inch squares. Sprinkle the squares with a little cornstarch to prevent them from sticking together; stack and refrigerate the wrappers in a plastic bag. Fill and cook the egg rolls according to the directions in individual recipes.

CRISPY BAKED WONTONS

Steps:

• In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.