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Ingredients:
2 8 oz crushed pineapple in juice; drained, reserve jui
2 Tablespoon(s) cornstarch
4 43/249 Ounce(s) brown sugar
1/2 Cup(s) distilled white vinegar
9 Teaspoon(s) chili sauce
1/16 Cup(s) worcestershire sauce
2/3 Tablespoon(s) ginger; minced
1/8 Cup(s) cilantro (fresh); chopped
1/4 Pound(s) bulk pork sausage
1/4 Pound(s) uncooked shrimp; minced
4 Can(s) whole water chestnuts; minced
1 Tablespoon(s) green onion; finely chopped
1/2 Tablespoon(s) soy sauce
87/2000 Ounce(s) salt
87/2000 Ounce(s) black pepper
2 mushroooms
1 egg whites; beaten to blend
1 oil for frying
1 12 oz package wonton skins
Directions: For Sauce: Stir reserved pineapple juice and cornstach 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. (Can be made 1 day ahead. Cover and chill. Rewarm for servings.) For 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 filling in center. Fold wrapper in half, forming triangle; press edge to seal. Place on prepared sheets. Repeat until all filling is used. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate.) Preheat oven to 300F. Pour enough oil in heavy large skillet to reach depth of 1/2 inch. 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. Serve wontons with dipping sauce. Contributor: Bon Appetit January 2004 p 112
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