Yield: 2 dozen
To make the wonton cups:
2 dozen wonton wrappers, thawed if frozen
2 mini muffin pans
Preheat oven to 350 degrees. Lightly grease the mini muffin cups, place a wonton skin over each and gently press down to fit the cup. Bake for 5 minutes. Remove and let cool completely.
This can be done early in the day or the day before if you like.
To make the filling:
1 lb. cream cheese, room temperature
2 T. ground ginger
1 T. garlic salt
5 T. hoisin
1EACH red, yellow and orange bell pepper, julienned
1 bunch green onion, sliced
1/2 c. shredded carrot
1/2 c. edamame (remove beans from pods)
1 T. sesame oil
salt and pepper to taste
Mix the cream cheese with the ginger, garlic salt and hoisin. Set aside.
Prepare the vegetables and saute in sesame oil until soft. Taste and season with salt and pepper.
Place cream cheese mixture in the baked wonton cup. Top with the vegetable mixture and heat through at 350 degrees for about 5 minutes or until the cream cheese mixture is warm.