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
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.