So many ways you can use the wonton wrappers, they are so versatile, they are very useful in different type of cuisines. These Asian Wonton Cups are perfect for any occasion, but lovely for holiday gatherings. They are sure to disappear as soon as they hit the table.
Do you often wonder what to bring for parties, get-togethers and family gatherings, these Asian Won Ton Cups are the perfect answer. Use prepared wonton wrappers available in the grocery store to make a spectacular shell for the asian beef filling.
I always try to remember to keep a package of these gems in the refrigerator for last minute appetizers.
- 24 square wonton wrappers
- 1 tablespoon canola oil, divided
- 1 cup coarsely chopped shiitake mushroom caps (about 5 ounces)
- ½ pound ground beef or ground turkey
- ½ teaspoon minced garlic
- ½ teaspoon minced peeled fresh ginger
- ⅔ cup thinly sliced green onions (about 4)
- 2 tablespoons hoisin sauce
- 2 teaspoons lower-sodium soy sauce
- 1 teaspoons rice vinegar
- ½ teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- ⅛ teaspoon salt
- Position a rack in the center of the oven and heat the oven to 375°F. Using mini (2-inch) muffin tins, press the wonton wrappers down into the tin, laying back the corners to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.
- Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms; sauté 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add beef, garlic, and ginger to pan; cook 6 minutes or until beef is browned, stirring to crumble. Add beef mixture and onions to mushrooms in bowl; stir well. Add hoisin sauce, soy sauce, rice vinegar, Sriracha, and salt to the beef mixture. Mix well.
- Spoon beef mixture into each wonton cups. Return into the oven for about 5 minutes.