Baked Pork and Shrimp Wonton Cups

The Filling

• ½ lb shrimp (very finely chopped)
• ½ lb ground pork
• ½ tsp kosher salt
• ½ tsp msg
• ½ tsp cane sugar
• ½ tsp white pepper
• ½ tsp onion powder
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 lime (zest only)
• 3 scallions (finely sliced)
• ¼ cup cilantro (finely chopped including stems)
• 1 tbsp salsa macha (or chili crisp)
• 1 garlic clove (grated)
• ¼ inch fresh ginger (grated)

The Wonton Cups

• 40 wonton wrappers
• oil spray

The Sauce

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sambal oelek (or chili paste)
• 1 tbsp honey

For Serving

• micro cilantro (for topping)
• chives (finely sliced, optional)

1. 1

   Prepare the Filling: Finely chop the shrimp until it is almost paste-like. Add the shrimp to a mixing bowl with the ground pork, salt, MSG, cane sugar, white pepper, onion powder, sesame oil, soy sauce, lime zest, scallions, cilantro, salsa macha, garlic, and ginger. Mix thoroughly until fully combined and slightly sticky.

2. 2

   Preheat and Form the Wonton Cups: Preheat your oven to 375°F. Lightly spray a mini muffin pan with oil. Place one wonton wrapper into each cup and carefully press them down so they form a cup. Score the bottom lightly with a knife so it does not puff during baking. Spray the top of the wrappers lightly with oil and place them in the oven for 10 minutes, until the edges are lightly golden but the cups are still flexible.

3. 3

   Fill and Bake: Spoon or pipe about 1½ teaspoons of the pork and shrimp mixture into each parbaked wonton cup. Return the pan to the middle rack of the oven and bake for 15 to 18 minutes, until the filling is fully cooked and lightly browned on top.

4. 4

   Make the Sauce: While the wontons bake, stir together the soy sauce, rice vinegar, sambal oelek, and honey until smooth.

5. 5

   Serve: Transfer the wonton cups to a serving platter. Serve warm with the sauce on the side and finish with micro cilantro and chives.