Won Ton Snacks

Won Ton Snacks

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PBJXWHITE 0

"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)."

Ingredients 32 m {{adjustedServings}} servings 86 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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. 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. 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. 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.
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Reviews 59

  1. 75 Ratings

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cookin'mama
1/13/2005

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 moist and the wontons crisp. Great recipe! Since my original review I have frozen these after baking and then reheated in the oven--still delicious!

FRIEDELK
1/25/2004

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.

VVGROVER
12/7/2003

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.