Baked Wonton Cups Stuffed with Poke

Cooking Time: 20 minutes
Yield: 40 Wonton Poke Cups

Ingredients:

• Wonton Wrappers (1 package) The brand I bought had 40 wrappers
  
• 1.5 Pounds of Poke (I used Alae Limu Poke from Taniokas and Kim Chee Tako Poke from Times)
• 2 Tablespoons Sesame Seeds
• 2 Cups Shredded Cabbage (I used half a bag of Taro Brand Salad Mix - contains green and purple cabbage)
  
• Pam Cooking Spray

Shoyu Mustard Dressing:

• 1/4 Cup Shoyu
• 2 Teaspoons Hot Mustard Powder (Chinese)
• 1/4 Teaspoon Sesame Oil (optional)

Directions:

• Preheat Oven to 375 Degrees

• Toast Sesame Seeds in Non Stick Pan over medium heat for approximately 5 minutes or until lightly toasted and fragrant. Do not use oil.

• Spray Mini Muffin Pan with Pam

• Arrange Wonton Wrappers into Mini Muffin Pan to create Won Ton Cups as pictured, making sure to press firmly into pan. Then spray Won Ton Cups with Pam so they become crispy while you bake them. Season lightly with salt and sprinkle with some of the toasted sesame seeds.

• Bake at 375 Degrees for about 5 minutes. (Baking times vary due to different types of ovens) Stand by your oven and watch your wonton cups.

• Remove from oven when they are golden brown. Let wonton cups cool while you begin to prepare the dressing.

• Prepare the dressing by mixing; 1/4 cup shoyu, 2 Teaspoons of Hot Mustard Powder, and option 1/4 Teaspoon Sesame Oil in a bowl until well blended. Add more hot mustard powder to taste if you like your dressing spicy.

• Fill wonton cups halfway with shredded cabbage and drizzle with a few drops of dressing and remaining sesame seeds.
• Top cabbage with poke until wonton cups are full, serve immediately. (Tako Poke Cups pictured below)
• Here are additional pictures of ingredients I used which were mentioned in the recipe.