For the wonton cups:
8 wonton wrappers
vegetable oil
mini muffin pan
Method:
Lightly brush one side of a wonton wrapper with vegetable oil. Center the wrapper over the opening in the mini muffin pan (oiled side up) and use a shot glass (or if you have a mortar/pestle set, you can use the pestle) to gently press the wrapper against the bottom and edges of the muffin pan. Continue the process with the remaining wrappers, spacing them in the muffin pan so that they're not overlapping.
I used convection bake at 350 and just kept a close eye on them. When the wrappers are lightly browned and lift from the muffin pan with no resistance, they are done.
1/4 lb ground pork
1 T sherry
1 T minced garlic
1 t grated ginger
l carrot - cleaned and cut into matchsticks
2 ribs of bok choy (green and white parts separated)
1 to 2 T oyster sauce
1 to 2 t soy sauce
3/4 to 1 C bean sprouts
Method:
Sprinkle the sherry over the ground pork, mix together, and let it sit in the refrigerator while you prepare the vegetables.
Place the ground pork in a medium skillet over medium heat. Break it up with a spatula. When it is just about cooked through, add the garlic, ginger, and carrots. Let the carrots soften a little. Next, add the white part of the bok choy. Continue to cook until the bok choy just begins to soften (it should still be a little crunchy). Add in the oyster sauce and soy sauce. Stir to combine. Remove from heat and add in the bean sprouts and the green parts of the bok choy.
Divide the filling equally into the baked wonton cups.
Yield - 8 wonton cups
