Ingredients
- Sauce:
- 2-8 oz. cans crushed pineapple in juice drained, juice reserved
- 2 tablespoons cornstarch
- 1/4 cup (packed) golden brown sugar
- 1/2 cup distilled white vinegar
- 3 tablespoons chili sauce (such as Heinz)
- 1 tablespoons Worcestershire sauce
- 2 teaspoons minced peeled fresh garlic
- 2 tablespoons minced fresh cilantro
- Wontons:
- 1/4 cup lb. bulk pork sausage
- 1/4 lb. uncooked shrimp peeled, deveined and minceD
- 4 canned whole water chestnuts minced
- 2 fresh mushrooms minced
- 1 large green onion finely chopped
- 1-1/2 teaspoons soy sauce
- 1/4 teaspoon salT
- 1/4 teaspoon ground black pepper
- 1-12 oz. package wonton wrappers
- 1 large egg white beaten to blend
Preparation
Step 1
Sauce:
Stir reserved pineapple juice and cornstarch in medium saucepan until cornstarch dissolves. Mix in sugar, vinegar, chili sauce, worcestershire and ginger. Cook over medium high heat until sauce thickens and boils, stirring often, about 5 minutes. Remove from heat, mix in pineapple and cilantro. Season with salt and pepper.
Wontons:
Line 2 large baking sheets with plastic wrap. Place sausage in large bowl. Mash with back of fork to break into small pieces. Mix in shrimp, water chestnuts, mushrooms, green onion, soy sauce, salt and pepper. Place 1 wonton wrapper on work surface, brush with egg white. Place 1 rounded teaspoonful of filling in center. Fold wrapper in half, forming triangle, press edges to seal. Place on prepared sheets. Repeat until all filling is used. Preheat oven to 300 degrees Pour enough oil into heavy large skillet to reach depth of 1/2”. Heat oil over medium-high heat. Fry wontons, 4 at a time, until filling is cooked and wrapper is brown and crisp, about 2 minutes per side. Using tongs, carefully transfer wontons to rimmed baking sheet and keep warm in oven.