Rude on Food
|O||2 cups Coleslaw mix, chopped|
|O||1 Jalapeno pepper, chopped|
|O||1 Green onions, chopped|
|O||2 tsp Fresh ginger, minced|
|O||1 tsp Lemon zest, finely chopped|
|O||2 tsp Sesame oil , 1 tsp Chile sauce|
|O||2 tsp Ponzu sauce (lemon flavored soy sauce)|
|O||1 Egg, beaten. 12 Wonton wrappers|
|O||1.5 cups Malone’s Country Paté, finely chopped|
- Preheat oven to 300 degrees. In a medium size bowl, combine cabbage, jalapeno, green onion, ginger, lemon zest and sesame oil. Toss to coat.
- In a 12” non-stick skillet, saute cabbage mixture for about 1 minute over high heat until cabbage is wilted. Transfer back to bowl. Let cool. Add paté, sauces, and egg. Stir to combine.
- To fill dumplings, place wonton wrappers in mini muffin cups and push down middle to make a small cup. Fill cups with filling. Bake for 10-15 minutes or until wonton shells are golden brown and filling is hot.
- Garnish with green onion strips if desired. Serve with additional ponzu sauce for dipping.