by Sarah Steimer
- 15 wonton wrapper
- 3-inch piece of kielbasa, cut into very small cubes
- 1 cup sauerkraut (or more)
- 1/3 of an apple, cut into very small cubes (comes to a little less than 1/4 cup)
- olive oil
Toss together the kielbasa, sauerkraut and apple in a bowl.
Wet the edges of the wonton that are facing up, working one sheet at a time. Place a heaping tablespoon of the sauerkraut mixture into the center of the wonton. Fold in half, making a triangle, pressing tightly to seal the edges well. Arrange the wontons on a piece of parchment paper on a baking sheet.
Brush both sides of the wontons with olive oil and dust just one side with paprika.
Bake the wontons at 400 degrees for about 15-20 minutes, flipping the wontons over about half way through. The wontons should be crispy and golden-brown when they are ready.
For the spicy mustard dipping sauce:
- 3 tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon paprika
Whisk together all ingredients and serve with the warm wontons.
Makes 15 wontons.
* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.