1. Break up the sausage as you cook it (5 minutes), drain off fat. 2. Stir in chopped mushrooms. 3. Saute about 5 minutes or until the liquid evaporates. 4. Remove skillet from heat and stir in the cream cheese, let cool 15 minutes. 5. Brush edges of wrapper with water (use a Q tip). 6. Place a heaping tsp of meat mixture in the center. 7. Bring the 4 corners up over the meat and seal. 8. 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). 9. Place dumplings in a steamer basket over gently boiling water cover and steam for 10 minutes fresh and 15 minutes if frozen. 10. Serve warm with the worcestershire sauce as a dip. ---------------------------------------------------------------------------
Nutrition
Ingredients
