• 2 cups Coleslaw mix, chopped
  • 1 Jalapeno pepper, chopped
  • 1 Green onion, chopped
  • 2 tsp Fresh ginger, minced
  • 1 tsp Lemon zest, finely chopped
  • 2 tsp Sesame oil, 1 tsp Chile sauce
  • 2 tsp Ponzu sauce (lemon flavored soy sauce)
  • 1 Egg, beaten. 12 Wonton wrappers
  • 1.5 cups Malone’s Country Paté, finely chopped


  1. Preheat oven to 300 degrees. In a medium size bowl, combine cabbage, jalapeno, green onion, ginger, lemon zest and sesame oil. Toss to coat.
  2. In a 12” non-stick skillet, saute cabbage mixture for about 1 minute over high heat until cabbage is wilted. Transfer back to bowl. Let cool. Add paté, sauces, and egg. Stir to combine.
  3. To fill dumplings, place wonton wrappers in mini muffin cups and push down middle to make a small cup. Fill cups with filling. Bake for 10-15 minutes or until wonton shells are golden brown and filling is hot.
  4. Garnish with green onion strips if desired. Serve with additional ponzu sauce for dipping.