Pork Crispy Baked Wontons

Well, it has snow here today, so I decide to make myself useful and make these quick, versarile wontons for a savory snack for all the football games today that I know my husband will be watching.
Prep:30 Bake:10 min
Makes: 4 dozen  Freeze Option
1/2 lb. ground pork
1/2 lb. extra lean ground turkey
1 small onion, chopped
1 can (8oz.) sliced water chestnuts, drained and chopped
1/3 cup reduced-sodium soy sauce
3 eggs
1 1/2 tsp. ground ginger
1 pkg. (12 oz,)wonton wrappers
cooking spray
Sweet and sour, optional
1. In a large skillet, cook the pork, turkey and onion over medium heat until mest is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, and scamble eggs and ginger.
2. Position a wonton wrapper with one point toward you. (keep the other wrappers covered with a damp paper towel until ready to use.)Please 2 heaping tsp. of filling in the center of the wrapper. Fold bottom cover 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.
3. Please on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray.
4. Bake at 400 degress for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired.
Freeze Option; After cooling place wontons in a freezer container, sparating layers with waxed paper. Freeze up to 6 months!

Browning the pork with water chestnuts!
Bake them on a cooking sheet.

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