Serves: 12
Total Calories: 157

6 ounces liver paté, such as pâté de foie gras
24 wonton wrappers, thawed if frozen
1/3 cup water
1/3 cup jarred sweet and sour sauce
1 tablespoon orange juice
1 teaspoon lemon juice or 1/2 teaspoon ground sumac

Place a teaspoon of liver pâté in the center of each wonton skin, and brush the edges with a thin film of water. Fold the wonton skins diagonally over the filling and press the edges to seal. Wet the two corners at either end of the folded side and bring them together press to seal. If not cooking immediately, cover tightly and refrigerate for up to 6 hours.

Bring the 1/3 cup water to a boil in a large, nonstick skillet add the wontons, puffy-side down, cover, and cook until the water has evaporated and the wonton skins are tender, about 5 minutes.

While the wontons are cooking, combine the sweet and sour sauce, orange juice, and sumac in a small microwave-safe bowl. Cover and microwave at full power until heated through, about 30 seconds.

Serve the steamed wontons on a platter, surrounding the dip. Provide chopsticks, small forks, or skewers for eating.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 157
Calories from Fat: 81

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