24 wonton wrappers
1 lb ground chicken
½ cup finely chopped Chinese or green cabbage
⅓ cup minced water chestnuts
¼ cup minced fresh ginger
1 garlic clove, minced
2 green onions, minced
1 tsp sesame oil
1 Tbsp oyster sauce
1 tsp hot pepper paste
1 Tbsp soy sauce
Preheat oven 350F.
Brush off excess flour off each wonton wrapper. Tuck a wonton wrapper into a muffin tin to form a cup. Repeat with remaining wrappers.
Spray wontons lightly with non-stick spray. Bake for 5-7 minutes or until wontons cups are crisp and lightly browned. Let cool.
Cook chicken over medium high heat until crumbly and cooked through. Drain well.
Stir in remaining ingredients, except for pickled ginger. Stir cook just until the cabbage is softened. Remove from heat.
Spoon chicken mixture into wonton cups and top with pickled ginger. Serve immediately.
Tip: Wonton wrappers can be baked ahead and stored at room temperature. Filling can also be done ahead and refrigerated up to 24 hours. Heat the filling in a skillet or microwave, then fill the wonton cups.