Making home-made 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.
I learned how to make these 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 sec 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.
Fill the cups with all sorts of goodies. Have fun getting creative!
- 48 wonton wrappers, about 12 oz.
- 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 each cup. 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.
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