Sorry for no answer sooner. I was hopeing someone else had some ideas. I'd tried doing a search on yahoo and came up with these:
Title: Spinach And Ricotta Filled Agnolotti/Tomato Basil Sauce
Yield: 7 Servings
8 c spinach leaves; fresh
1 1/2 c chopped onion
1 lg garlic clove; choped
1/3 c nonfat ricotta cheese
2 tb parmesan cheese
1/4 ts salt
1/4 ts pepper
1 lg egg white
35 won-ton wrappers
1 cn (14.5 oz) diced tomatoes;
2 tb fresh basil; julienned
1/8 ts salt
1 ds pepper
Heat a large Dutch oven over medium-high heat until hot. Add spinach; cover
and cook 2 minutes or until spinach wilts. Remove spinach from pan. Drain
good. In a pan add onion and garlic; saute 5 minutes. Add spinach; saute 3
minutes. Place spinach mixture in food processor; plus 10 times or until
finely chopped. Combine spinach mixture, ricotta, Parmesan, and egg white
in a medium bowl. Working with 1 won ton wrapper at a time ( cover
remaining wrappers with a damp towel to keep them from drying), spoon 1 1/2
teaspoons spinach mixture into center of each wrapper. Moisten edges of
dough with water; fold in half, pinching edges together to seal. Place
filled won tons on wax paper in an airtight container; chill for 2 hours.
After won tons have chilled, add the tomatoes into a saucepan over medium
high heat and cook 5 minutes, stirring frequently. Stir in basil, 1/8
teaspoon salt, and dash of pepper; cook 5 minutes. Keep warm. Cook filled
won tons in batches in boiling water until they float to the surface (
about 3 minutes); remove with slotted spoon, and keep warm. Spoon tomato
sauce over pasta.
Yield 7 servings Serving size is 5 won tons and 1/4 cup sauce.
Calories--163.3 Total Fat--1.3g Cholesterol---7mg Carbohydrate---29.8
Dietary Fiber---2.2g Sodium 440mg Weight Watchers--- 3 points per serving.
Recipe by: Cooking Light
Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce Recipe #149562
From Weight Watchers Take out tonight! 2 ww points per seving.
6 tablespoons light soy sauce
1 1/2 tablespoons rice vinegar
2 1/4 teaspoons ginger, peeled and minced
1 garlic clove, minced
1 1/2 teaspoons sugar
1 1/2 teaspoons sesame oil (dark)
1/8 teaspoon pepper
2 teaspoons canola oil
1 teaspoon sesame oil (dark)
2 tablespoons ginger, peeled and minced
3 garlic cloves, minced
1/2 lb shiitake mushrooms, thinly sliced
3 cups Chinese cabbage, shredded
2 tablespoons sake
3 scallions, chopped
1 carrot, chopped
1 tablespoon light soy sauce
45 wonton wrappers (3-inch round)
15 servings 45 dumplings Change size or US/metric
Change to: dumplings US Metric
1 hour 15 mins prep
Combine ingrediants for dipping sauce and set aside.
Prepare the dumplings by heating a large, non-stick wok over medium-high heat. Swirl in the canola and sesame oils and add ginger and garlic. Stir fry for about 10 seconds and stir in mushrooms and cabbage for 3 minutes.
Add the sake and cook, stirring, for 3 - 4 minutes until liquid evaporates. Next add the scallions and the carrot and stir-fry about 2 minutes. Remove from heat and add soy sauce. Allow mixture to cool.
Place 1 teaspoon of the vegetable mixture in center of a wrapper. Moisten edges of wrapper with water and fold unto half circles. Place on baking sheet sprinkeled with cornstarch. Keep wontons covered with a damp towel to prevent them from drying out.
Spray skillet with nonstick spray heat over medium-high heat. Add 10 dumplings to the skillet and cook until browned on one side. Add 1/3 cup water to the skillet and cover with lid. Reduce heat to medium and cook until liquid evaporates (3 -4 minutes).
Serve dumplings with dipping sauce.
Spicy Shrimp in Wonton Cups
Recipe By : Weight Watchers Magazine, April '96, page 70
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers 5 Points per serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 won-ton wrappers
1 tablespoon rice wine
2 teaspoons soy sauce
1 teaspoon granulated sugar
1 teaspoon sesame oil
1 tablespoon peanut oil
1 1/4 pounds small shrimp
1 medium scallion -- minced
2 teaspoons fresh ginger root -- pared, and minced
4 1/2 cups green cabbage leaf -- shredded
1/2 cup bean sprouts
1/2 cup red bell pepper -- thinly sliced
1/2 cup shiitake mushrooms -- thinly sliced
1 ounce walnuts -- toasted
Preheat oven to 350º F. Spray 32 mini-muffin cups with nonstick cooking spray.
Press a wonton wrapper into each muffin cup, forming a bowl. Spray each with
nonstick cooking spray. Bake until lightly golden and crisp, 5-7 minutes.
Meanwhile, in a small bowl, combine wine, soy sauce, sugar and sesame oil; set aside.
In large nonstick skillet or wok, heat 2 teaspoons of the peanut oil over medium
Add shrimp and cook, stirring constantly, until just opaque, 2 minutes. Remove to
plate and wipe skillet with paper towel.
Return skillet to heat; add remaining peanut oil. Add scallion and ginger; stir-fry
until fragrant, 1 minute. Add remaining ingredients and stir-fry until pepper is
soft, 5-7 minutes. Stir in shrimp, wine-soy sauce mixture and walnuts; heat through.
Spoon a generous tablespoon of shrimp mixture into each wonton cup and serve
"5 Points per serving"
"Shared by Pamela S."
"32 wonton cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 277 Calories (kcal); 6g Total Fat; (19% calories from fat); 21g Protein;
35g Carbohydrate; 111mg Cholesterol; 386mg Sodium
Food Exchanges: 2 Grain Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
NOTES : Serving size (4 wonton cups)
Well, you get the idea. I'd try googling WW and Won ton. Worth a try.