Ingredients
Recipe as follows..
Sauce:
½ cup hoisin sauce
3 tablespoons frozen orange juice concentrate, thawed
2 green onions, minced
1 tablespoon chili-garlic sauce
1 teaspoon (packed) grated orange peel
Filling:
1-1/4 pounds ground pork
3 large green onions, chopped
3 large garlic cloves, finely chopped
2 tablespoons hoisin sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon oriental sesame oil
1-1/2 teaspoons (packed)grated orange peel
1 teaspoon salt
1 large egg yolk
2 12-ounce packages wonton wrappers
Vegetable oil
Preparation
FOR SAUCE: Mix all ingredients in small bowl. Season to taste with salt and pepper. (Can be prepared up to 2 days ahead; cover and refrigerate) FOR FILLING: Mix first 10 ingredients in medium bowl. Position rack in bottom third of oven; preheat to 475 degrees. Using 2-3/4 inch round cutter, cut out round from each wonton wrapper. Brush 1 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, 2 pans at a time, until wonton is crisp and filling is cooked through, about 15 minutes. (Can be made 1 day ahead. Refrigerate until cool, then cover and chill. Rewarm uncovered on baking sheet in 475 degree oven until heated through, about 12 minutes.) Transfer to platter. Spoon orange-hoisin sauce atop wonton cups or let your guests add their own.
