2tablespoonsolive or a neutral oil (vegetable or canola)
1poundground pork can substitute ground turkey or chicken
1/2cupfinely diced onion
1tablespoonminced garlic
1/4teaspoonsalt
1/2of the prepared sauce
For The Salad
2-3cupsfinely shredded Napa cabbage
1/2cup finely diced red pepper
1carrot, shredded on a box grater
1/4cupfinely chopped scallions
1/2cupchopped fresh cilantro
Additional Ingredients
1package fresh won ton wrappers (about 24)
Reservedprepared sauce
Instructions
To Make The Won Ton Cups
Preheat the oven to 350 degrees
Spray a regular-sized muffin tin liberally with cooking spray. Place a won ton wrapper in each hole of the muffin tin. Spray again with cooking spray and bake for 8-10 minutes or until each won ton is slightly browned.
Remove the won tons from the oven and set the cups aside to cool.
To Make The Sauce
In a microwave-safe bowl or measuring cup, add the vinegar, soy sauce, sugar, fish sauce, siracha, and peppers. Heat for 30 seconds or so to dissolve the sugar. Mix well and set aside.
To Make the Pork Filling
place the oil in a large-sized saute pan and heat over medium heat. Add the pork, onions, garlic, and salt. Cook until the meat begins to brown and the onions are translucent. About 7 minutes or so. Add 1/2 of the reserved sauce and cook until the liquid is evaporated. Remove from the heat and set aside.
To Make The Salad
In a medium-sized bowl, toss together the cabbage, peppers, scallions, carrots, and cilantro. Set aside.
To Make The Won Ton Cups
Fill each wonton cup with a tablespoon or so of the pork mixture, top with a bit of the salad mixture. Add a teaspoon or so of the sauce and serve.