Sausage Steamed Wontons

1. 1

   Break up the sausage as you cook it (5 minutes), drain off fat.

2. 2

   Stir in chopped mushrooms.

3. 3

   Saute about 5 minutes or until the liquid evaporates.

4. 4

   Remove skillet from heat and stir in the cream cheese, let cool 15 minutes.

5. 5

   Brush edges of wrapper with water (use a Q tip).

6. 6

   Place a heaping tsp of meat mixture in the center.

7. 7

   Bring the 4 corners up over the meat and seal.

8. 8

   repeat with remaining wrappers (you can now freeze them for up to 3 weeks, place in single layer separated by waxed paper in an air tight container).

9. 9

   Place dumplings in a steamer basket over gently boiling water cover and steam for 10 minutes fresh and 15 minutes if frozen.

10. 10

    Serve warm with the worcestershire sauce as a dip.

* Per serving · 4 servings · Values may vary.

No additional tips available.