Sausage Wonton Cups With Sriracha Ranch Recipe
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
12 Servings
Ingredients
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha
  • 1 teaspoon dried chives
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon black pepper
  • 24 wonton wrappers
  • 8 ounces raw pork breakfast sausage
  • 1 cup shredded coleslaw mix
  • 1 cup chopped mushrooms
  • ¼ cup chopped red bell pepper
  • ¼ cup chopped water chestnuts
  • ½ bunch fresh scallions, chopped, white and green parts separated
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon white sesame seeds
Directions
  1. Make the sriracha mayonnaise by placing the mayonnaise, sour cream, rice vinegar, sriracha, dried chives, sesame oil, garlic powder, onion powder, and black pepper in a medium bowl.
  2. Whisk to combine the dressing. Remove 3 tablespoons from the bowl and set aside. Cover and refrigerate the larger portion of the dressing until ready to serve.
  3. Preheat the oven to 375 F.
  4. Gently press each wonton wrapper into the wells of a mini muffin tin, forming 24 total cups. Transfer the muffin tin to the oven and par-bake for 5 minutes, or until the wontons are just beginning to stiffen. Remove the pan from the oven and set aside.
  5. Make the filling by preheating a large nonstick skillet over medium-high heat.
  6. Once hot, add the raw sausage to the skillet and saute until browned, about 5 minutes.
  7. Add the coleslaw mix, mushrooms, red bell pepper, water chestnuts, white scallion parts, ginger, and garlic to the skillet and stir to combine.
  8. Stir-fry the veggies with the pork for 5 to 6 minutes, or until tender. Drain away any excess pan drippings.
  9. Add the hoisin and soy sauce to the skillet and stir to combine. Cook for 2 minutes more, stirring frequently.
  10. Remove the skillet from the heat and add the reserved 3 tablespoons of sriracha ranch dressing. Stir to combine.
  11. Divide the filling mixture between the par-baked wonton cups.
  12. Sprinkle the filled cups with sesame seeds and place in the oven.
  13. Bake the wonton cups for 10 minutes, or until crisp and golden around the edges. Remove the muffin pan from the oven and set aside to rest for 5 minutes.
  14. Sprinkle the cups with the chopped scallion green parts, remove from the muffin pan, and serve with the extra dressing on the side for dipping.