Cheesy Pulled Pork WonTons with Gingery Dipping Sauce

Last weekend I was quite proud of myself --- I spied an amazing sale in Food Lion a nice cut of pork, a Boston Butt (which I always tend to slip and call bottom butt, much to my husband's amusement.) It was originally 30 bucks, but it was marked down on manager special to about 9 bucks.

Bingo. Bought it.

I cooked it low and slow all day and it made for a delicious dinner. Needless to say, I had tons of pulled pork leftovers, and it was the star of my dishes for the week. This was one of our favorites.

Cheesy, salty, and crispy wontons with a fresh Asian inspired dipping sauce. It made for a great light lunch snack before hubby's soccer game. And I got to incorporate one of my new ingredient obsessions.... fish sauce.

 I tease my father-in-law relentlessly for using this in many of his dishes. He swears by it, and often substitutes it for salt in his recipes. It is also a great base for any dipping sauce.

Cheesy Pulled Pork Wonton Filling
Package of wonton wrappers (I get mine from Food Lion) 
 1/2 pound (about) of leftover pulled pork
1/2 package of cream cheese, softened
1/4 cup freshly grated parm cheese 
3 tblspoons greek yogurt
3 cloves of garlic, through garlic press
1 tsp grated fresh ginger
Pinch of salt and pepper
Pinch of crushed red pepper flakes

Gingery Dipping Sauce
1/2 cup of fish sauce
Splash of soy sauce
1/4 cup white wine vinegar (or whatever you have)
Freshly grated ginger, to taste
1 clove of garlic

How to make them:

Preheat the oven to 350.

Put all of your filling ingredients together in a big bowl and mix together. Prepare a large cookies sheet with non stick spray. Then, put a dollop of the filling in your wonton mixture.

Close the flap to make a triangle and kind of mush it so it sort of seals together. Twist the two corners up to make it look wonton-y... I'm not a perfectionist so mine weren't exactly pretty. Place them on the cookie sheet and bake them for about 15-20 minutes or until they look crispy.

In the meantime, make your dipping sauce. I am usually a guess and adjust kind of person with sauces, so start with the basics and add whatever you like, depending on what kind of flavors you want. 

Then, you're finished! They make for a wonderful snack or very light lunch :)

Tip about the ginger: I  put my ginger in the freezer and just grate it with a cheese grater... very easy to handle that way!