Baked Pork and Shrimp Wonton Cups
Serves 40
25 mins prep
28 mins cook
53 mins total
Crisp baked wonton cups filled with a pork and shrimp mixture seasoned with soy, sesame oil, and aromatics, served with a soy and vinegar based dipping sauce.
The Filling
The Wonton Cups
The Sauce
For Serving
Prepare the Filling: Finely chop the shrimp until it is almost paste-like. Add the shrimp to a mixing bowl with the ground pork, salt, MSG, cane sugar, white pepper, onion powder, sesame oil, soy sauce, lime zest, scallions, cilantro, salsa macha, garlic, and ginger. Mix thoroughly until fully combined and slightly sticky.
lb shrimp
lb ground pork
tsp kosher salt
tsp msg
tsp cane sugar
tsp white pepper
tsp onion powder
tbsp sesame oil
tbsp soy sauce
lime
scallions
cup cilantro
tbsp salsa macha
garlic clove
in fresh ginger
Preheat and Form the Wonton Cups: Preheat your oven to 375°F. Lightly spray a mini muffin pan with oil. Place one wonton wrapper into each cup and carefully press them down so they form a cup. Score the bottom lightly with a knife so it does not puff during baking. Spray the top of the wrappers lightly with oil and place them in the oven for 10 minutes, until the edges are lightly golden but the cups are still flexible.
wonton wrappers
oil spray
Fill and Bake: Spoon or pipe about 1½ teaspoons of the pork and shrimp mixture into each parbaked wonton cup. Return the pan to the middle rack of the oven and bake for 15 to 18 minutes, until the filling is fully cooked and lightly browned on top.
Make the Sauce: While the wontons bake, stir together the soy sauce, rice vinegar, sambal oelek, and honey until smooth.
tbsp soy sauce
tbsp rice vinegar
tbsp sambal oelek
tbsp honey
Serve: Transfer the wonton cups to a serving platter. Serve warm with the sauce on the side and finish with micro cilantro and chives.
micro cilantro
chives
