Recipe By PBJXWHITE
Rating
Published Mar 21st
Prep 20m Cook 12m Additional - Ready In 32m
Servings 48 appetizers Calories 85.7

These are yummy pork and vegetable filled won ton cups, made in a mini-muffin pan. Use premade won ton wraps (round if you can find them).

Recipe Ingredients

  • 2 pounds ground pork
  • 2 stalks celery
  • 2 carrots
  • 2 cloves garlic
  • 1 small onion
  • 1 (8 ounce) can water chestnuts
  • ½ cup prepared Thai peanut sauce
  • 1 (14 ounce) package round wonton wrappers

Cooking Directions

  1. 1 In a food processor, finely chop the celery, carrots, garlic, onion, and water chestnuts. The pieces should be small and fairly uniform, but not liquid.
  2. 2 In a large skillet, combine the ground pork and chopped vegetables. Cook over medium heat until the vegetables are soft, and the pork is no longer pink. Increase the heat to high, and let the moisture evaporate, then stir in peanut sauce and cook for 5 more minutes before removing from heat.
  3. 3 While the pork mixture is cooking, preheat the oven to 350 degrees F (175 degrees C). Press one wonton wrap into each cup of a mini muffin pan, with the edges flared out to the sides. Place one scoop of the meat mixture into each cup.
  4. 4 Bake for about 12 minutes in the preheated oven, or until the outer wrappers are crisp and golden. Allow to cool slightly in the pan before removing to a serving tray.

Nutrition Facts

  • Calories 85.7
  • Carbohydrate 6.1 g
  • Cholesterol 14.4 mg
  • Fat 4.8 g
  • Fiber 0.5 g
  • Protein 4.4 g
  • Saturated Fat 1.6 g
  • Sodium 66.9 mg
  • Sugar 0.3 g

Reviews

  1. AWESOME recipe! So easy and delicious. Everyone asked what was in it. Instead of the thai peanut sauce I put in soy and hoisin sauce delicious combination. I also added coleslaw mix instead of the water chestnuts. Made for a great taste and texture.
  2. This recipe received raves at an all appetizer extravaganza. I made the filling the day before I served them and stuffed the wontons the morning of the party. I ended up using about 3/4 of a bottle of peanut sauce and I thought they were perfect; no dipping sauce needed. The filling was nice and - Read more ...
  3. Next time I would use less ground pork up the veggies and add cabbage to take out some of the fat. Also I used soy instead of the peanut sauce and it was delicious.
  4. We loved this dish! I made them in regular sized muffin tins so not as much an appetizer as a snack and as we had it a light dinner. I added some powdered ginger and salt and pepper to the meat mixture. I mixed in the thai peanut sauce as directed and found that it - Read more ...
  5. My daughter Ashley LOVES these. I added more seasonings and folded them in half and deep fried in my fry daddy for our party yesterday. A great appetizer that everyone went nuts over! Thanks Denise!
  6. These were pretty easy to make (though we did add prep time in using a round biscuit cutter to cut all of the wontons into circles to make the snacks look nicer). After we put them together I put a damp towel over the top then wrapped in a big plastic bag to keep the - Read more ...
  7. The best! Everyone I've ever made this for raves. I don't add water chestnuts or Thai peanut sauce. Instead I add fresh ginger finely minced along with finely chopped green cabbage. Add Thai sweet dipping sauce and hoisin to the mix once all the liquid is evaporated. Serve with Oriental Dipping Sauce.
  8. Wow! Everybody loved these. Tasted like a won ton in a Chinese restaurant that we can never get enough of. Served with the oriental dipping sauce they were even better.
  9. I made this using my favorite wonton filling recipe and was pleasantly surprised with how well the wontons crisped in the oven. I usually fry them and I like this option which saves both time and calories.
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