Shaped to resemble flowers, these stuffed wonton cups offer a wonderful meld of flavors and textures—from briny salmon and soy sauce to spicy ginger and fresh carrot and cucumber.
- 12 (3-inch-square) wonton wrappers
- 1 tablespoon prepared ginger
- 1½ teaspoons soy sauce
- 1½ teaspoons honey
- ¼ teaspoon kosher salt
- ½ cup (1-inch) matchstick-cut carrot
- ½ cup diced seedless cucumber
- 4 ounces smoked salmon, cut into 12 (2×1-inch) strips
- Garnish: toasted sesame seeds and chopped fresh green onion
- Preheat oven to 350°. Coat 12 alternating wells of a 24-well miniature muffin pan with cooking spray.
- Using a sharp knife, make a 1-inch slit into the center of each edge of a wonton wrapper. Carefully press center of wonton wrapper into a prepared well. Working clockwise, fold each slit of wrapper over the next, creating a flower pattern. Gently press down corners of wrapper to adhere to top of muffin tin. Repeat with remaining wonton wrappers.
- Bake until golden brown, 8 to 10 minutes. Carefully remove wonton cups from pan, and let cool completely on a wire rack. (Best if used within an hour, but can be stored in an airtight container at room temperature for up to a day.)
- In a medium bowl, stir together ginger, soy sauce, honey, and salt. Stir in carrot and cucumber.
- Line inside of each prepared wonton cup with a salmon strip. Divide carrot-cucumber mixture among wonton cups.
- Garnish with sesame seeds and green onion, if desired. Serve immediately.
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