Anita flat-out loved these spicy broccoli cheese wonton cups. I have to admit, they are definitely a non-boring way to serve vegetables. A nice kick from habanero Jack cheese and fried jalapenos really makes up for what would’ve been ‘just’ broccoli. Oh, and love that crunch from the wonton cups, too. You need that contrast.
If you don’t like spicier foods like we do, substitute shredded mozzarella or provolone for the habanero Jack cheese and French fried onions for the crispy jalapenos. You could also make these wonton cups with something other than broccoli. I think blanched carrots or cauliflower would work just fine. Or heck, use them all and make mixed vegetable cups.
Spicy Broccoli Cheese Wonton Cups
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12 cups
- 1 head broccoli chopped into florets
- 24 wonton wrappers
- 1 cup habanero Jack cheese shredded
- 1/2 cup French's crispy jalapenos chopped
- 1 egg beaten lightly
- Kosher salt and freshly ground black pepper to taste
Preheat your oven to 375 F.
Prepare an ice bath by filing a large bowl halfway with ice then add water. Note: You can skip the ice bath and rinse the cooked broccoli under cold water, but I find that you lose some of the broccoli doing it that way, so I prefer to use an ice bath.
Bring a large pot of lightly salted water to a boil.
Add the broccoli and boil for 1 1/2 minutes.
Drain the broccoli and place into the ice bath to stop the cooking.
Chop the cooked broccoli and transfer to a bowl.
Add the cheese, jalapenos, egg and salt and pepper and stir gently to combine.
Spray a muffin pan with non-stick spray.
Press 2 wonton wrappers into each pan cup. I like to add one wrapper then place another on top, rotated 45 degrees from the bottom one to better fill the cup.
Divide the broccoli mixture between the cups.
Bake for 25 minutes or until golden brown.
This was my first time ever making potstickers. Anita agrees – they were fantastic! No, they’re not authentic. I didn’t make my own dough. I cheated and used wonton wrappers instead. They were an excellent first attempt at making wonton potstickers, and we’d make them the same way again the next time!
If you like a little kick in your wonton potstickers, add a little dried pepper flake to the meat mixture before wrapping them. They also add a nice kick to the dipping sauce.
Also try my herbed wonton crisps. They make for a delicious snack. For something with more of a kick, try my creamy Cajun sausage ravioli.
Won Ton Potstickers
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
For the potstickers
- 8 ounces Napa cabbage sliced very thin
- 1 pound ground pork
- 1/4 cup green onions chopped fine
- 1 tablespoon white wine
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- White pepper
- Vegetable oil for frying
- Won Ton wrappers I used 2 packages of 24 and ended up with a few extras
For the dipping sauce
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
Mix cabbage and 2 teaspoons of salt in a large bowl and set aside for 5 minutes. Squeeze out any excess moisture.
Add in the pork, green onions, wine, cornstarch, 1 teapoon salt, 1 teaspoon sesame oil, and white pepper. Mix well.
Working in batches, spoon about 1 tablespoon of the meat mixture into the centers of the wrappers. Fold up edges to seal into a triangle.
Heat about 1 tablespoon of oil in a large skillet or wok. Add won tons, but don't add so many at one time that they get crowded.
Fry for 2-3 minutes or until bottoms are browned.
Flip the wrappers and add 1/2 cup of water. Put a lid on the skillet and let cook another 6-7 minutes or until the water has been absorbed. Remove to a plate and continue cooking remaining won tons in the same fashion.
Serve with the dipping sauce.