Nonstick spray coating
24 wonton wrappers
2-1/2 cups finely shredded Chinese or other green cabbage
1 cup frozen baby green peas, thawed and patted dry
2 green onions, chopped (1/4 cup)
3 tablespoons bean sprouts
2 tablespoons finely chopped red sweet pepper
2 cloves garlic, minced
1 tablespoon toasted sesame oil
2 tablespoons finely chopped water chestnuts
2 tablespoons snipped fresh cilantro
2 tablespoons hoisin sauce or Chinese plum sauce
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons rice vinegar or red wine vinegar
1 teaspoon Chinese dry mustard
1 teaspoon grated fresh ginger
Fresh chives (optional)

1. Spray twenty-four 1-3/4-inch muffin cups with nonstick coating. Place a wonton wrapper in each, shaping it into a cup. Bake in a 375 degree F oven about 8 minutes or until lightly browned; cool. Keep in an airtight container at room temperature for up to 1 day.
2. For filling, cook cabbage, peas, green onion, bean sprouts, sweet pepper, and garlic in sesame oil for 2 to 4 minutes or until peas are crisp-tender and cabbage has wilted. Remove from heat; drain any liquid. Stir in water chestnuts, cilantro, hoisin or plum sauce, soy sauce, honey, vinegar, dry mustard, and ginger. Cover and refrigerate for 2 to 6 hours.
3. To assemble, use a slotted spoon to fill cups with vegetable mixture. Top with fresh chives, if desired. Serve within 2 hours.