If you want to up your appetizer game, learn how to make wonton cups! These crispy wonton cups are so versatile and can be stuffed with lots of delicious fillings!
With the holidays in full swing and lots of parties and get togethers to plan for the next few months, I thought it would be fun to do a few how-to posts for some basics that I use when putting together appetizer menus, party food or just a good ol' 'snacks for dinner' dinner 🙂 So, let's start out with how to make these crispy baked wonton cups!
How to Fill Crispy Wonton Cups
Since you can make the wonton cups ahead of time, on the day of your event you just have to fill and serve. I love easy entertaining and you can get really creative with how you fill these crispy wonton cups:
- Tangy pulled pork topped with coleslaw
- Chicken salad - my grandma's secret ingredient chicken salad is always a crowd pleaser
- Make mini taco salads - start with my slow cooker shredded chicken or shredded beef
- Spinach artichoke dip
- Chili topped with shredded cheese and diced onions
- Fill with hummus and add a few veggie dippers
- Sprinkle the wonton wrappers with cinnamon sugar before they are baked and fill with all sorts of sweet fillings: fruit salad, no bake cheesecake, yogurt fruit salad, pudding mousse or even a scoop of ice cream!
How to Make Wonton Cups
Now to get started, here is what you'll need from your kitchen to make wonton cups:
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- Standard size cupcake pan
- Silicon brush or olive oil mister
- Vegetable/light olive oil
- Wonton wrappers - these are refrigerated and my local grocery store has them in the produce department
First, you'll want to brush or mist both sides of each wonton wrapper with vegetable oil or light olive oil. This keeps the wrappers supple and flexible so they don't tear when you tuck them in the cupcake pan.
Next, gently tuck the wonton wrapper into the bottom of each well in the cupcake pan. (Note, I made the first batch in a mini cupcake pan and the opening for each wonton cup was really small, so I switched to a standard sized cupcake pan.)
Then, bake the wonton cups until they are crispy (check the bottoms!) and golden brown.
How to Store Wonton Cups
You can make these wonton cups up to one day in advance. To store them, allow them to cool completely then store in an airtight container until ready to use.
If you try this recipe, please comment and rate it below, I love hearing from you!
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Crispy Baked Wonton Cups
- Prep Time: 4 minutes
- Cook Time: 8 minutes
- Total Time: 12 minutes
- Yield: 24 1x
- Category: appetizer
- Method: baking
- Cuisine: Chinese
Description
If you want to up your appetizer game, learn how to make wonton cups! These crispy wonton cups are so versatile and can be stuffed with lots of delicious fillings!
Ingredients
- 24 wonton wrappers
- vegetable or light olive oil
Instructions
- Preheat oven to 375 degrees F.
- Brush oil on both sides of each wonton wrapper or use an oil mister to mist each side of the wonton wrapper.
- Carefully tuck the wrapper evenly into a well of a standard sized cupcake pan. (You'll need two pans for all 24 wonton cups.)
- Bake 8 minutes or until cups are crispy and golden brown. Make sure to check that the bottom of each wonton cup is crispy. Allow to cool 5 minutes before removing from pan.
- Cool and stuff each wonton cup with the fillings of your choice!
Notes
- These wonton cups can be baked, cooled and stored in an air tight container for a day or two prior to serving.
Nutrition
- Serving Size: 1 wonton cup
- Calories: 23
- Sugar:
- Sodium: 45.8 mg
- Fat: 0.1 g
- Trans Fat:
- Carbohydrates: 4.6 g
- Protein: 0.8 g
- Cholesterol: 0.7 mg
Keywords: wonton cups
Don't forget to pin How to Make Wonton Cups this to your appetizer, how-to or easy entertaining Pinterest board!
Fran G. says
Your instructions say to use a standard sized muffin pan, but all your pics show you using a mini muffin pan. And all the wonton cup recipes I've seen use a mini muffin pan.
Keri says
Hi Fran - I did mention that the first batch I made was in a mini muffin tin but I switched to a standard muffin pan to ensure that the wonton cups had a wide enough opening to fill easily 🙂 Thanks so much for stopping by Shaken Together!
Melinda says
Did you spray your muffin pan with Pam or vegetable oil?
Kay says
Great idea, but try using the mini muffin pan( clean and well oiled) upside down. Just lay the wontons on top and shape to the pan. Much quicker.
Also I use a sharp biscuit(cookie) cutter to make them round for more even cooking. Cut small stacks before separating individual wontons.
Another tasty filling is a variation on Peking duck .
Elliot says
I used it as a Poke cup. Big hit.
★★★★★
Melissa Riker says
So glad you liked them!
L. Brown says
I could have written this myself! I do not do anything to the wonton wrappers, though. Too messy and too much trouble. I only spray the the cupcake pans lightly with Pam. Most of the time I don't have to respray for the next batches. I use the first two fingers of both hands to get each wrapper in place. I bake them at 400° for about 7 min.
Evelyn says
Can baked wrappers e frozzen