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24 wonton wrappers
2 tablespoons vegetable oil
1 pound ground lean sausage
1 bag (1 pound) shredded cole slaw mix
1 large garlic clove, grated
1/2 cup finely chopped onion, yellow, white or red
2 tablespoons peanut butter, creamy or chunky
1/4 cup soy sauce
Juice of 1 lime
2 chopped hard-boiled eggs
3 tablespoons toasted sesame seeds
Preheat oven to 375 degrees. Brush wonton wrappers with vegetable oil on both sides. Press 1 oiled wrapper into each cup of cupcake pans. Bake at 375 degrees for 5-6 minutes until golden brown and crisp.
Brown 1 pound lean ground sausage in skillet large enough to fold all filling ingredients. Drain all but about 2 tablespoons of sausage drippings. Add grated garlic clove and 1/2 cup finely chopped onion and bag of cole slaw mix; cook until cabbage is soft. Add 2 tablespoons of peanut butter, 1/4 cup soy sauce and juice of 1 lime; cook and stir until cabbage is cooked through. Remove from heat; add 2 chopped hard-boiled eggs and 3 tablespoons toasted sesame seeds. Mix well. To toast sesame seeds, place seeds in dry skillet over medium heat, stir frequently, watch carefully until light golden brown.
Fill each wonton cup with filling and served with sweet and sour sauce or hot mustard if desired.