Slow Cooker Tomato Basil Soup with Fresh Herbs
4 hours
|
6 Servings
Korean Beef Wonton Cups
35 minutes
|
Yield:
24 Wonton Cups
These bite-sized wonton cups are fully-loaded with Korean spiced beef, sour kimchi, smooth cream cheese, savory cheddar, and topped with fresh cilantro.
Ingredients
- 48 Wonton Wrappers
- 1 lb. Ground Beef
- 1 tsp. Ginger Purée
- 2 tsp. Garlic Purée
- 2 tbsp. Liquid Aminos (or Reduced Sodium Soy Sauce)
- 1 tsp. Pure Sesame Oil
- 2 tbsp. Dark Brown Sugar, packed
- 1/4 tsp. Red Pepper Flakes, optional
- 1/2 cup Mild or Spicy Kimchi, chopped
- 4 ounces Cream Cheese
- ½ cup shredded Sharp Cheddar Cheese
- Fresh Cilantro Leaves, as needed for garnish
- Sesame Seeds, as needed for garnish
Directions
- Preheat oven to 400F.
- Cook ground beef in a large pan over medium-high heat until browned.
- While meat is cooking, spray 2 muffin pans with non-stick cooking spray. Place two wonton wrappers in the bottom of each cup, overlapping slightly so the edges are crossed over one another in a star pattern.
- Precook the wrappers for 10 minutes, remove and turn heat down to 350F.
- Whisk the ginger purée, garlic purée, liquid aminos, sesame oil, brown sugar and optional pepper flakes in a medium-sized mixing bowl. Set aside.
- Once the meat is cooked, drain and return to pan. With heat on low, pour the spiced liquid over the beef and cook for an additional 5 minutes. The mix of meat and spices will thicken.
- Pour the warmed beef in a large mixing bowl with chopped kimchi and cream cheese. Mix until well combined.
- Place a spoonful of the beef mixture in each wonton cup and sprinkle the tops of each with cheese. Bake for 10 - 12 minutes, or until cheddar has melted and the edges of each wonton cup are crispy.
- Remove each cup from the muffin pan and allow them to cool for 5 minutes before serving. Sprinkle each with Fresh Cilantro for an extra layer of flavor!