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Winning Won Tons




Source of Recipe


newtimes


List of Ingredients




Sauce
This sauce can be prepared up to two days ahead; cover and refrigerate.

1/2 cup hoisin sauce
3 tablespoons frozen orange juice concentrate
2 green onions, minced
1 tablespoon chili-garlic sauce1 teaspoon grated orange peel, packed
Mix all ingredients in small bowl. Season to taste with salt and pepper.

Filling
The filling can be made one day ahead. Refrigerate until cool, then cover and chill. When ready to use, warm uncovered on baking sheet at 475 degrees until heated through, about 12 minutes.

11/4 pounds ground pork
3 green onions, chopped
3 large garlic cloves, finely chopped
2 tablespoons hoisin sauce
1 tablespoon fresh ginger, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
11/2 teaspoon grated orange peel, packed
1 teaspoon salt
1 large egg yolk
60 wonton wrappers
Vegetable oil


Recipe



Mix first 10 ingredients in medium bowl. Position rack in bottom third of oven; preheat to 475 degrees. Using 23/4-inch round cutter, cut out round from each wonton wrapper. Brush one side of each round with vegetable oil. Gently press wonton rounds oiled-side down, into mini-muffin cups. Fill each wonton round with heaping 1 teaspoon of pork filling. Bake wonton rounds with filling, two pans at a time, until wonton is crisp and filling is cooked through, about 15 minutes. Transfer to platter. Spoon orange-hoisin sauce atop wonton cups. Yields 60 appetizers.