Sausage Wonton Cups
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Sausage wonton cups are a delicious and quick meal that’s perfect for those busy weeknights when you don’t have much time to spend in the kitchen. Made with seasoned pork, these bites are packed with vegetables like carrots, cabbage, and scallions, making them a healthy and satisfying meal option.
The wonton wrappers give the bites a crispy texture, while the filling is moist and flavorful. Plus, they’re a hit with kids, making them a great way to get your little ones to eat their vegetables.
In just 20 minutes, you can have a plate of these tasty pork sausage wonton bites ready to serve. They’re perfect as an appetizer or snack, but they also make a great main course when served with a side salad or steamed rice.
As a family, we really enjoy making homemade egg rolls together. This wonton version is a healthy twist on regular egg rolls. No frying needed!
While this recipe is perfect for a simple kid-friendly dinner, it’s also a great option for lunch.
It’s a great option for a meal you can make on Sunday to pack up and send to school or have ready for kids to grab during the weekdays at home.
Table of Contents
Ingredients
- Pork sausage: This is a type of ground pork meat that has been seasoned with spices and herbs, typically used in breakfast dishes or as a flavoring ingredient in various recipes.
- Ginger: This is a root spice that has a warm, slightly sweet and pungent flavor. It is commonly used in Asian cuisine to add flavor and depth to dishes.
- Vegetable slaw: This is a mixture of shredded vegetables, such as cabbage, carrots, and other vegetables. It is commonly used in salads and as a filling in sandwiches and wraps.
- Sesame oil: This is an oil that is made from sesame seeds. It has a nutty and slightly sweet flavor and is commonly used in Asian cuisine as a seasoning or to add flavor to stir-fries and marinades.
- Soy sauce or tamari: This is a salty and savory sauce that is made from fermented soybeans. It is commonly used in Asian cuisine as a seasoning or as a dipping sauce for various dishes.
- Wonton wrappers or rice wrappers: These are thin, square-shaped wrappers made from flour and water. They are commonly used in Asian cuisine to make dumplings, wontons, and spring rolls. Rice wrappers are similar but are made from rice flour and water.
How to Make
Prepare the Wonton Cups:
- Preheat your oven to 375°F (190°C).
- Get a muffin tin and spray it with non-stick cooking spray (this will prevent the wontons from sticking to the tin).
- Take the wonton wrappers (these are thin, square-shaped dough sheets used for making dumplings) and gently place them in the muffin tin. Use your fingers to gently mold them into a bowl shape.
- Spray the wonton wrappers with a little more non-stick cooking spray (this will help them become crispy when baked).
- Bake the wonton cups in the preheated oven for about 7 minutes, or until they turn golden brown.
Prepare the Filling:
- Take a medium-sized skillet (a shallow pan with a long handle) and put it on medium heat.
- Add pork sausage to the skillet and use a spatula or spoon to break it up into smaller pieces as it cooks.
- Once the pork is browned, drain off any excess grease or oil.
- Add garlic powder and ginger to the pork and mix them well.
- Transfer the pork filling to a bowl and set it aside.
Cook the Vegetable Slaw:
- In the same skillet that you used to cook the pork, add some sesame oil and heat it over medium heat.
- Add a bag of vegetable slaw mix (which usually contains shredded cabbage, carrots, and other veggies) to the skillet.
- Cook the vegetable slaw until it just wilts, which should take about 4-5 minutes.
- Add soy sauce to the skillet and stir everything together.
- Add the browned pork to the skillet with the vegetable slaw mix and stir well to combine everything.
Fill the Wonton Cups:
- Once the wonton cups are done baking, take them out of the oven and let them cool for a minute or two.
- Carefully spoon the pork and vegetable filling into the wonton cups.
- Serve the wonton cups hot and enjoy your delicious dish!
If you’re serving this on a different day, all that’s needed is a quick reheating of the egg roll mixture. You can send it to school in a thermos to keep it warm. Kids can spoon the filling into the cups or crush the wonton cups into the filling, either way is super tasty!
FAQ
Yes, you can make the wonton cups ahead of time and store them in an airtight container at room temperature for up to 2 days. When ready to serve, reheat them in the oven at 375°F (190°C) for 5-7 minutes until crispy.
Yes, you can use ground chicken or turkey instead of pork sausage if you prefer.
Yes, you can definitely use fresh vegetables instead of a pre-packaged mix. You can shred cabbage, carrots, and other vegetables of your choice and cook them in the same way as instructed in the recipe.
If you don’t have sesame oil on hand, you can use vegetable oil or another neutral oil of your choice.
It’s not recommended to freeze the wonton cups as they may become soggy when thawed. The filling can be frozen for up to 3 months in an airtight container. Thaw it in the refrigerator overnight before reheating and serving.
Sausage Wonton Cups
Ingredients
- 1/2 pound pork sausage
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger
- 10 ounces vegetable slaw
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce or tamari
- 24 wonton wrapper or rice wrappers
Instructions
- Preheat the oven. Preheat the oven to 350°F.
- Prepare wonton cups. Spray muffin tin with non-stick cooking spray. Arrange wonton wrappers gently in the muffin tin, making it into a bowl shape. Spray the wontons with a little more non-stick cooking spray (this helps them get crispy). Bake for about 7 minutes.
- Prepare the filling. In a medium-sized skillet, brown pork sausage. Drain. Stir in garlic powder and ginger. Place into a bowl and set aside.
- Cook the vegetable slaw. Add sesame oil to the same skillet then add the vegetable slaw. Cook until just wilted, about 4-5 minutes. Stir in soy sauce and add the browned pork.
- Fill wonton cups. Fill cooked wonton cups with pork egg roll filling and serve hot.
