Rating: 4.47 stars
78 Ratings
  • 5 star values: 47
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 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).

Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Servings:
48
Yield:
48 appetizers
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

86 calories; protein 4.4g; carbohydrates 6.1g; fat 4.8g; cholesterol 14.4mg; sodium 66.9mg. Full Nutrition
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Reviews (60)

Most helpful positive review

Rating: 5 stars
01/13/2005
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! Read More
(46)

Most helpful critical review

Rating: 3 stars
01/25/2004
This easy-to-make slightly spicy appetizer went over pretty well with my Bunco group. I served more of the Thai peanut sauce on the side to give it a little more zest. Read More
(7)
78 Ratings
  • 5 star values: 47
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/13/2005
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! Read More
(46)
Rating: 5 stars
01/25/2004
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. Read More
(30)
Rating: 4 stars
12/07/2003
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. Read More
(24)
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Rating: 5 stars
04/08/2005
AWESOME recipe! So easy and delicious. Everyone asked what was in it. Instead of the thai peanut sauce I put in soy and hoisin sauce delicious combination. I also added coleslaw mix instead of the water chestnuts. Made for a great taste and texture. Read More
(19)
Rating: 5 stars
01/25/2004
We loved this dish! I made them in regular sized muffin tins so not as much an appetizer as a snack and as we had it a light dinner. I added some powdered ginger and salt and pepper to the meat mixture. I mixed in the thai peanut sauce as directed and found that it was wasted in the meat mixture. For my second batch I drizzled the sauce on top of the filled cups instead and it was very yummy! But don't forget to season your meat mixture if you do this since the recipe relies on the thai peanut sauce for all seasoning. It was yummy we all loved it! Read More
(14)
Rating: 5 stars
12/18/2003
These were pretty easy to make (though we did add prep time in using a round biscuit cutter to cut all of the wontons into circles to make the snacks look nicer). After we put them together I put a damp towel over the top then wrapped in a big plastic bag to keep the won ton shells moist until baked. Great flavor and presentation - not a typical appetizer - but just as easy really. Read More
(12)
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Rating: 5 stars
12/07/2003
Wow! Everybody loved these. Tasted like a won ton in a Chinese restaurant that we can never get enough of. Served with the oriental dipping sauce they were even better. Read More
(11)
Rating: 5 stars
12/11/2003
The best! Everyone I've ever made this for raves. I don't add water chestnuts or Thai peanut sauce. Instead I add fresh ginger finely minced along with finely chopped green cabbage. Add Thai sweet dipping sauce and hoisin to the mix once all the liquid is evaporated. Serve with Oriental Dipping Sauce. Read More
(9)
Rating: 5 stars
01/25/2004
My daughter Ashley LOVES these. I added more seasonings and folded them in half and deep fried in my fry daddy for our party yesterday. A great appetizer that everyone went nuts over! Thanks Denise! Read More
(9)
Rating: 3 stars
01/25/2004
This easy-to-make slightly spicy appetizer went over pretty well with my Bunco group. I served more of the Thai peanut sauce on the side to give it a little more zest. Read More
(7)