1 oz Each cooked ground pork and
-cooked shrimp
1/4 c  Finely chopped scallions
1/4 c  Finely shredded Chinese
-cabbage
2 ts Reduced-sodium soy sauce
1/2 ts Cornstarch
1/4 ts Ground ginger
20    Wonton wrappers (3 x 3-inch
-squares)
1 tb Peanut oil
2 ts Reduced-calorie margarine
2 tb Teriyaki sauce
DIPPING SAUCE:
4 ts Reduced-calorie orange
-marmalade
2 ts Each hoisin sauce
-and rice vinegar

WONTONS: In medium bowl combine pork, shrimp, scallions, cabbage, soy
sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork
mixture (about 1 teaspoon) onto the center of each wonton wrapper; moisten
edges of wrappers with water and fold wrappers in half, triangle- fashion,
enclosing filling and forming 20 wontons. Press edges together to seal;
bring base corners of each triangle together, overlapping corners, and
press to seal. In 12-inch nonstick skillet or a wok, combine oil and
margarine and heat, over high heat, until margarine is bubbly and hot; add
wontons and cook, turning frequently, until browned on all sides. Add
teriyaki sauce and bring to a boil, stirring to coat wontons. Use slotted
spoon to remove wontons to serving plate, reserving pan drippings. Set
wontons aside and keep warm. DIPPING SAUCE: To same skillet (or wok) add
the ingredients for dipping sauce and stir to combine with pan drippings.
Pour sauce into small bowl and serve with wontons. Makes 4 servings of 5
wontons each.