independence vietnamese meatball cups

I

1 pack of wonton skins

1 1/2 lbs ground pork

1 small onion
3/4 cup cilantro - or a mix of vietnamese cilantro & thai basil
2" ginger
3-4 cloves garlic

2 tbs brown sugar
2 tbs fish sauce
2 tbs soy sauce/ tamari
1 tsp shiracha
2 tbs corn starch
2 tsp lemongrass powder - or fresh and lot more if so grind with garlic

in a food processor take the onion, herbs, ginger and garlic and grind to a paste.
remove from processor and place in lager bowl and add the remaining items with pork last.

add the pork to the paste and mix thoroughly.

oil a small muffin tin and place the wonton skins into the muffin tin - try to keep them from bunching.

place the pork mixture into a disposable piping bag or zip lock and pipe a tablespoon amount into each wonton cup.

bake at convention 350F for 20 minutes.

remove from tins asap.