18 December 2012

Pork and Sweetpotato Baked Wontons

Yum! I want to mix-and-match on the filling ingredients with some ground turkey and spinach.

-1 lb. ground pork (I ground mine at home!)
-1 large sweetpotato, cut into slices or small chunks
-3 cloves garlic, chopped fine
-1/4 cup of onion, chopped fine
-2 Tbs. fresh sage, coarsely chopped
-1 Tbs. soy sauce
-1 Tbs. Korean barbecue sauce (or sriracha)
-1 egg
-coarse-ground pepper to taste

-1 package wonton skins (50 skins)
-Mini-muffin tin
-A couple damp paper towels to protect wontons from drying
-Some kind of oil to brush on skins (sesame is really good but I used an olive oil spray because it was easier)

Mix the filling in a bowl with your hands or a spatula. Done!

Pre-heat oven to 450 F.
Oil both sides of the wonton skins. This helps prevent the corners from toasting too much. Tuck the skins into the muffin tin. As I prepare on side or one tray, I like to lay a moist paper towel over the stack or tray of wontons I'm not working with so they don't get too dry. Drop a small spoonful of filling into the cup and fold the corners in.

Back at 450 F for 8 minutes. Serve with a dipping sauce! I cheated and bought the Trader Joe's gyoza sauce.

It's really easy to make the filling the night before and stuff and bake the wontons right before serving, but you could cook them the day before and warm them or assemble and refrigerate (covered with moist paper towel and wrap) and bake right before.