superbowl snacks: chicken in wonton cups with orange reduction sauce

i had posted these about a year ago, and since i brought them with us to the superbowl watching party at mike's sister michelle's house, i thought i'd repost. these are essentially unwrapped egg rolls/dumplings. in fact, i get an extra pckage of dumpling wrappers and make dumplings with the leftovers. there are really few ingredients, and i'm going to tinker around with this recipe to make it more slaw-like.

this is what i did:
put 1/2 head of a very small cabbage through the shredding blade of a food processor (thanks, barbara!), then removed it from the bowl and added a carrot. keep them separate or when they cook everything will take on a purple-y grey color.

mixed 4 T sesame oil with 1/2 cup of sugar or honey, 1/4 cup soy sauce, 1/4 cup rice wine vinegar, and generous pepper. take out about 1/4 cup of the mixture and add to about 2 cups of orange juice and a heaping teaspoon of chili sauce and set aside.

sauteed some green onions, threw in the carrots and 2 cups cooked up rotisserie chicken, then added most (but not all) of the sesame oil mixture, stirred around for just a minute and then moved to a larger mixing bowl. with the heat still on, i added the rest of the mixture and cooked the cabbage for about 2 minutes, then let cool and transferred to the mixing bowl with everything else.
i turned the oven to 350-375 F and sprayed a muffin tin with oil and lined it with round dumpling wrappers. they take about ten minutes to cook, but check them often, and take then out at the first signs of the brown crispiness you see in the photos. if that happens in, like, five minutes, turn it down to 350. take them out of the oven and dump them into a big bowl, then spray and line again. it took about three or four batches to go through a package of wrappers.

orange reduction dipping sauce:
get a small saucepan on medium high and add in that orange juice mixture. when it starts heating up, taste it to see what you think. just let it boil away for about ten to fifteen minutes, until it's reduced by about a third. mix 1/2 T cornstarch with a little bit of water in a small bowl or shot glass and crush out all of the lumps before adding to the sauce. let it cook for another minute (if you let it cook for 2 minutes or more, though, the cornstarch will break and it won't thicken up), then pour into a serving bowl to cool.