I completely forgot that I was having guests over this afternoon at 3:30pm for merienda and I haven't got the time to go to the grocery! It was pot luck but I wanted to serve something that was more filling than sweets which my friends were bringing. 

I checked what I had in my kitchen and I was able to come up with this great dish! And while I was baking, I was able to finish the laundry (the reason why I forgot our merienda in the first place!)

This dish would have been better with ground pork (I'm sure!) but I only had ground chicken breast. So you can substitute the chicken with ground lean pork. Enjoy! (Read On by clicking Read More -->)
Yield: Makes 12 wonton cups

Before we get started, let me tell you about my little experiment in the kitchen. Back in culinary school, when we did this, we would use these wonton cups for cold canapes so we would bake the cups first and fill them with the cold filling when they've been cooled. I wanted to try baking the cups with the filling but the end result was the bottom of the cups were cooked but soggy. So if I were you, bake the cups first and fill them with the meat just before serving.

So let me show you the method I did so that you too can try it if you want. But I do recommend baking the cups first.

INGREDIENTS:
1/4k Ground chicken breast (or lean pork)
2 small carrots (minced in a chopper)
1 small onion (minced in a chopper)
1/2 of a green pepper (minced in a chopper)
1 Tbsp Soy Sauce (Silver Swan if you have it)
Marby Molo-Wanton Wrapper (It's spelled Wanton but some spell it as Wonton, it's the same thing. So whatever brand you decide to choose, it's the same thing)
1 Tbsp Olive oil or vegetable oil
Spring onions for garnish
mini cupcake pan

Sauce:

Pantai Hot & Spicy Sweet Chili Sauce

DIRECTIONS:

Pre-heat the oven at 350deg.
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1.
Take a mini cupcake pan and fill each cup with one wonton wrapper. Set aside. (Or if you will pre-bake it, bake for 7-9 minutes depending on how crispy you want it to be).

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2.
Mince the onions, carrots, and green pepper in the chopper and set aside.

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3.
 Heat the oil in a non-stick skillet, and saute the onions first.

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4.
Add the carrots and saute for a minute.

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5.
Add the ground chicken and saute until the chicken is no longer transparent. Juices will surface but don't over cook to dry it.

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6.
Add the green peppers.

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7.
Season with 1 Tbsp of Soy Sauce. I like using Silver Swan. Kikkoman has a different taste so this might alter the taste. So use Silver Swan. Salt & pepper to taste.

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8.
Drain the filling well in a strainer.

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9. Fill each wonton cup with the meat filling and bake until the wonton is golden brown (the deeper the color, the crispier it will be). If you pre-baked the wonton cups, fill them just before serving. Garnish with spring onions.

 


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