Before we talk food...
Congratulations to Brandon and Peter for graduating from college! I am very proud of both of you! It's been a joy watching you grow over the years. You're like little brother's to me- even though you try to act big and bad. No matter the age... a good person is a good person and you fellows are the real deal. Mad love.
To celebrate, Peter's family graciously had us over for a delicious dinner. Thanks again Kang fam!! Mama Kang makes some mean bulgogi, it was the highlight of the night! I'm going to have to stalk that woman in the kitchen.
I brought some sriracha chicken, rhubarb crumb cake (post to follow), and pork wontons.
My intent was to fold the wonton wrappers, but we were short on time and I wanted to use more meat. Plus, the juice from the meat was making the wont's unwrap (see above).
On a whim, I stuffed my mini cupcake tins with wontons and spooned in some stir fried ground pork. The pork mixture was not spicy at all- there would be enough heat with the sriracha wings! Instead, a made a more sweet flavor with honey and sesame. The result?
The part is, you can take this basic wonton method, and put any filling you like! I'm sure others have done this before, but I was pretty stoked with the results.
about 24 Wonton wrappers
half a package of ground pork
vegetable oil cooking spray
1-2 teaspoon soy sauce
dash of sesame oil
peanut oil (to coat the pan)
3 spring onions, chopped
3 cloves of garlic, chopped
some honey to drizzle
Preheat oven to 400.
In a bowl, combine pork, a drizzle of honey, egg, and spring onions. Set aside.
In a medium skillet, warm enough peanut oil to just coat the bottom of the pan. Add chopped garlic and cook until lightly browned on a medium-low heat. Add the pork mixture. Season with soy sauce (go easy, this is your salt), a splash of sesame oil, and some pepper for taste. Once all pink is gone, set to side.
Spray mini cupcake tins with olive oil cooking spray and gently stuff with wontons. Spoon in meat mixture- leaving behind as much liquid as possible. If there's too much juice, it will sofetn the wonton.
Sprinkle sesame seeds on top and drizzle with honey. Spray again lightly with veggie oil-- this will help the wonton to CRISP!
Bake in oven for about 8-10 minutes.