Spicy Edamame & Shiitake Wonton Cups

Crispy wonton cups filled with a flavorful mixture of edamame, shiitake mushrooms, and a spicy-sweet glaze. A perfect vegetarian Asian snack!

Prep Time

20 minutes

Total Time

45 minutes

Calories

Level

Easy

Yields

24 servings

Cost

£0.36

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

24Wonton wrappers(Regular size, not mini)

£2.50

1cupEdamame(Shelled, fresh or frozen (thawed))

£1.50

4ozShiitake mushrooms(Stems removed, thinly sliced)

£2.75

2Green onions(Thinly sliced)

£0.70

1tbspGinger(Grated fresh ginger)

£0.20

2clovesGarlic(Minced)

£0.15

2tbspSoy sauce(Low sodium recommended)

£0.10

1tbspRice vinegar(Unseasoned)

£0.15

1tbspHoney(Can substitute maple syrup or agave for a vegan option)

£0.15

1tspSriracha(Adjust to your spice preference)

£0.10

1tspSesame oil

£0.10

1tbspSesame seeds(For garnish (optional))

£0.15

1tbspVegetable oil(For sauteing)

£0.05

Total Cost

£8.60

£0.36 per serving

The Method

1
Preheat oven to 350°F (175°C). Lightly grease a 24-cup muffin tin.
2
Gently press one wonton wrapper into each cup of the muffin tin, ensuring the edges extend slightly beyond the rim.
3
Bake for 8-10 minutes, or until the wonton wrappers are lightly golden brown and crispy. Remove from oven and set aside to cool slightly.
4
While the wonton wrappers are baking, heat vegetable oil in a large skillet over medium heat.
5
Add the shiitake mushrooms and sauté for 5-7 minutes, or until softened and lightly browned.
6
Add the garlic and ginger and sauté for 1 minute more, until fragrant.
7
Stir in the edamame, green onions, soy sauce, rice vinegar, honey (or maple syrup), sriracha, and sesame oil. Cook for 2-3 minutes, stirring occasionally, until the edamame is heated through and the sauce has thickened slightly.
8
Spoon the edamame mixture evenly into the baked wonton cups.
9
Garnish with sesame seeds, if desired.
10
Serve immediately or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (25g)

65 kcal / 272 kJ

Carbs

3% of RDA

Fat

4% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

2 g

2% of RDA

Sodium

140 mg

6% of RDA

Saturated Fat

0.5 g

3% of RDA

Chef's Tips

To prevent the wonton wrappers from sticking, make sure the muffin tin is well-greased.

For extra crispy wonton cups, brush them lightly with melted butter or oil before baking.

You can prepare the edamame filling ahead of time and store it in the refrigerator for up to 2 days. Reheat before filling the wonton cups.

Adjust the amount of sriracha to control the spiciness of the filling.

For a quicker version, you can use store-bought crispy wonton cups.

Cooking Equipment

Muffin tin (24 cup)

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

To prevent the wonton wrappers from sticking, make sure the muffin tin is well-greased.

For extra crispy wonton cups, brush them lightly with melted butter or oil before baking.

You can prepare the edamame filling ahead of time and store it in the refrigerator for up to 2 days. Reheat before filling the wonton cups.

Adjust the amount of sriracha to control the spiciness of the filling.

For a quicker version, you can use store-bought crispy wonton cups.

Spicy Edamame & Shiitake Wonton Cups

Ingredients

The Method