how to make wonton cups
Making homemade wonton cups for bite-sized appetizers and hors d’oeuvres is easy and fun. All you need is a package of wonton papers, cooking spray and a set of mini muffin tins. That’s it! Once you know how super easy it is to make them, you’ll be able to use them to fill with creative combinations of ingredients for super cute little tapas.
How to Make Baked Wonton Cups
I learned how to make these wonton cups when I worked at Isabel’s On The Waterfront, a little cafe on Lake Champlain that did loads of creative catering. The head chef, Cheryl, showed me how to make them. I didn’t even really need a recipe after I saw how simple it was. She showed me the trick to cut the corners off the wonton before shaping and baking them. That makes it so they wont puncture the roof of your mouth!
Just take a stack of wonton wrappers, about ¼ of a package is perfect, and cut all four corners off.
Next coat a two mini muffin tins (which make 12 muffins each) with cooking spray. I use spectrum brand since it is non-GMO.
Just like when you fit pie dough into the bottom of the pie plate, it is important to ease the wonton wrapper down in without stretching it too much. Press each wonton wrapper into the muffin tin, avoiding splitting the bottom of the wonton wrapper. Having short nails is a plus! Then just coat the wonton cups with a fin mist of cooking spray.
Bake them until they are golden brown. It happens a lot faster than you think! Only 8 minutes and they will be perfect. Let them cool for a second in their pans, turn them out onto a wire cooling rack to let them cool completely. I found it helpful to wash and dry the pans between batches, but it isn’t totally necessary. Just a good wipe with paper towels works too.
How to Store Wonton Cups
These homemade wonton cups can be kept in a tightly sealed baggie for up to 24 hours. These wonton cups don’t last much longer than a day. They lose their crispness the longer they sit on your counter, so your best bet is to eat them as soon as possible. If you’re making these baked wontons for a party later in the day, go ahead and make them the morning or afternoon of the event. These wonton cups will be fine that same night!
Ways to Enjoy Wonton Cups
You can fill these easy baked wonton cups with all sorts of goodies. They’re neutral in flavor, but add a delightful crunch to almost anything. Think of them as miniature edible plates! A few things you could stuff inside these baked wonton cups are slow cooker maple chipotle beef, chicken salad, and shredded pork with peach barbecue sauce.
You could even make bite-sized taco salads! If you want to serve something a little sweeter, sprinkle the wonton cups with some cinnamon before baking them, then fill them with sliced fruit and a dollop of maple Greek yogurt dip.
More Easy Appetizer Recipes:
Hoisin-Glazed Turkey MeatballsPrint
how to make wonton cups
- Total Time: 21 minutes
- Yield: 48 cups 1x
These homemade wonton cups take less than 30 minutes to make and are an easy appetizer. Fill with chicken salad, bbq pulled pork, and more!
- 48 wonton wrappers, about 12 oz.
- Cooking spray
- Preheat oven to 350°F. Coat two 12-cup mini-muffin tins with cooking spray.
- Cut corners off wonton wrappers to make an octagonal shape.
- Gently press 24 wrappers down into the muffin tins. Lightly spritz wrappers with cooking spray.
- Transfer the pans to the oven and bake until the wrappers are starting to turn golden brown and are crispy and bubbling, 8 to 9 minutes. Let cool 5 minutes then turn out onto a rack to cool completely.
- Repeat with the remaining 24 wrappers. Once cool, store in a resalable plastic bag up to 24 hours.
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Asian
- Serving Size: 3
- Calories: 60
Keywords: wonton cups, wonton wrapper recipe, baked wontons
What brand of wonton wrappers do you use?
I use Nasoya. They’re usually in the produce department with the tofu.
CAN THE BAKED CUPS BE FROZEN FOR A LATER USE WITH OUT LOSING THE CRISPNESS.THANKS FOR ALL YOUR GREAT RECIPES
I haven’t tried that, but I am pretty sure it would be totally fine. You will probably need to re-crisp them before using them. After they are thawed, just pop them onto a baking sheet and bake them at 350 for about 5 minutes or so.
My won ton wrappers did not crisp up & were hard. What did I do wrong
I am not sure. What brand did you use? Were they frozen or refrigerated?
If I wanted to fill these with a crab mixture to bake, then do I still have to pre-bake them before filling them?
For the best texture I would. Make sure not to let them brown too much on the first baking. Then you can fill them and bake them on a cookie sheet.
These are super easy to make!
This is genius! I want to put everything in these crispy little cups! They are so easy and everything is better bite size!
This is awesome! I really enjoyed making wonton cups!
This was such a great idea! Perfect tip but cutting the ends off! We made them into little taco bowls and it was so good!
I never thought of making these at home! This recipe is delicious and easy to follow. Thanks!
I was shocked how easy these are to make! Such a great recipe!