---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Pork, Appetizers
       Yield: 4 servings
       1 oz Each cooked ground pork and
            -cooked shrimp
     1/4 c  Finely chopped scallions
     1/4 c  Finely shredded Chinese
       2 ts Reduced-sodium soy sauce
     1/2 ts Cornstarch
     1/4 ts Ground ginger
      20    Wonton wrappers (3 x 3-inch
       1 tb Peanut oil
       2 ts Reduced-calorie margarine
       2 tb Teriyaki sauce
            DIPPING SAUCE:
       4 ts Reduced-calorie orange
       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.