Sausage Steamed Wontons - cooking recipe

Ingredients

8 ounces hot Italian sausage or 8 ounces mild Italian sausage, removed from casing and browned
1 cup mushroom, finely chopped
5 cloves garlic, minced
2 tablespoons light cream cheese
20 wonton wrappers
1/4 cup Worcestershire sauce

Preparation

Break up the sausage as you cook it (5 minutes), drain off fat.
Stir in chopped mushrooms.
Saute about 5 minutes or until the liquid evaporates.
Remove skillet from heat and stir in the cream cheese, let cool 15 minutes.
Brush edges of wrapper with water (use a Q tip).
Place a heaping tsp of meat mixture in the center.
Bring the 4 corners up over the meat and seal.
repeat with remaining wrappers (you can now freeze them for up to 3 weeks, place in single layer separated by waxed paper in an air tight container).
Place dumplings in a steamer basket over gently boiling water cover and steam for 10 minutes fresh and 15 minutes if frozen.
Serve warm with the worcestershire sauce as a dip.