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Won Ton Snacks

Won Ton Snacks

  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    32 m
PBJXWHITE

PBJXWHITE

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).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

cookin'mama
44

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
29

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
24

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.

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