Recipe by Cookiegirlandi
This is a wonderful appetizer!! Light, crunchy, and refreshing. This recipe came from BHG. The 2 hour cooking time is chilling time.
- nonstick spray coating
- 24 wonton wrappers
- 2 1⁄2 cups finely shredded Chinese cabbage or 2 1⁄2 cups other green cabbage
- 1 cup frozen baby green pea, thawed and patted dry
- 2 green onions, chopped (1/4 cup)
- 3 tablespoons bean sprouts
- 2 tablespoons finely chopped sweet red peppers
- 2 cloves garlic, minced
- 1 tablespoon toasted sesame oil
- 2 tablespoons finely chopped water chestnuts
- 2 tablespoons snipped fresh cilantro
- 2 tablespoons hoisin sauce or 2 tablespoons chinese plum sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons rice vinegar or 2 teaspoons red wine vinegar
- 1 teaspoon chinese hot dry mustard
- 1 teaspoon grated fresh ginger
- fresh chives (optional)
Directions See How It's Made
- Spray twenty-four 1-3/4-inch muffin cups with nonstick coating.
- Place a wonton wrapper in each, shaping it into a cup.
- Bake in a 375 degree F oven about 8 minutes or until lightly browned; cool.
- Keep in an airtight container at room temperature for up to 1 day.
- For filling, cook cabbage, peas, green onion, bean sprouts, sweet pepper, and garlic in sesame oil for 2 to 4 minutes or until peas are crisp-tender and cabbage has wilted.
- Remove from heat; drain any liquid.
- Stir in water chestnuts, cilantro, hoisin or plum sauce, soy sauce, honey, vinegar, dry mustard, and ginger.
- Cover and refrigerate for 2 to 6 hours.
- To assemble, use a slotted spoon to fill cups with vegetable mixture.
- Top with fresh chives, if desired.
- Serve within 2 hours.