Chinese Bhel Wonton Cups
Chinese Bhel Wonton Cups — crisped to golden brown perfection, this reimagined chinese bhel is a stunning appetizer to entertain with! Filled with crisp veggies and pan-fried paneer tossed in a sweet schezwan sauce and topped with chili oil, these are so effortless!
Ingredients
- 24 wonton wrappers
- 1 tbsp oil , for brushing
Paneer:
- 1 tbsp oil
- 1 cup paneer , diced and soaked in warm water for 20 mins
- salt , to taste
- 1/4 tsp red chili powder
- 1 tsp cornstarch
- 1 tsp all purpose flour
- 1 tsp ginger , minced
- 1 tsp garlic , minced
- 1 green chilies , minced
Bhel Filling:
- 3 tbsp red onions , diced
- 3 tbsp mixed color bell peppers , diced
- 3 tbsp carrots , diced
- 3 tbsp cabbage , diced
- 1 1/2 tbsp schezwan sauce
- 2 tbsp sweet chili sauce
- 1 tbsp vinegar
- salt , taste
- 2 tsp toasted sesame seeds , black and white
- 1 tbsp green onions , finely chopped
- 1 tbsp cilantro , finely chopped
Garnish:
- toasted sesame seeds
- green onions , finely chopped
- watermelon radish , sliced
- chili oil
Instructions
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Preheat your oven to 375℉/190℃. Grease your cupcake tray with some oil. Gently press your wonton sheets into the cupcake molds to form a cup shape. Brush with some more oil for even browning and place 1 tbsp of dried beans inside each cup to act as a weight so it’ll hold its shape while baking
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Bake for 5-10 minutes until golden brown and crisp. Since they’re so thin, they have the tendency to burn fast so be sure to keep an eye on it. Once done, remove from the mold, remove the beans, and let cool on a wire rack.
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For the paneer, mix together all the ingredients except the oil. Pan fry in some oil for 5-7 minutes until the paneer becomes golden brown and crisp.
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For the bhel filling, mix the pan-fried paneer with all the ingredients.
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Fill the cups with the filling and garnish with toasted sesame seeds, green onions, and watermelon radish. Fill pipettes with chili oil and place them into the cups. Enjoy!