How to Make Wonton Cups
by Katie Webster
December 1, 2015 (updated 5/15/23) Jump To Recipe
If you’re wondering how to make wonton cups for bite-sized appetizers and hors d’oeuvres you’re in the right spot. 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, wonton cup appetizers filled with all sorts of creative combinations of ingredients will be your go-to.
Table of contents
Why We Love This Technique for How to Make Wonton Cups
If you are looking to step up your appetizer game, this is the trick you need. Mini wonton cups only require 20 minutes to make and minimal effort. I like to use wonton cups to fill with chicken salad with cranberries and walnuts and I also do another variation—my Sesame Chicken Wonton Cups. You could also go the sweet route and fill them with strawberries and cream.
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. We would use these wonton cups for appetizers to pass around at a cocktail party, event or special celebration. The head chef, Cheryl, showed me how simple it was to make them. The trick is to cut the corners off the wonton before shaping and baking them. That makes it so they won’t puncture the roof of your mouth!
Recipe Highlights
- They’re the perfect vessel for all types of fun and delicious fillings.
- You can make them 24 hours in advance.
- They only require two ingredients.
- They are super cute!
Key Ingredients for Wonton Cups
- Wonton Wrappers: You can get them at most grocery stores or Asian markets. You could make your own but trust me, you’ll be happy you got store-bought.
- Cooking Spray
Step-by-Step Instructions
Step 1: Grease muffin tin
Preheat oven to 350°F. Coat two 12-cup mini-muffin tins with cooking spray.
Step 2: Cut corners off wonton wrappers
Take a stack of wonton wrappers, about ¼ of a package is perfect, and cut all four corners off.
Step 3: Arrange wrappers in muffin tin
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 fine mist of cooking spray.
Step 4: Bake wonton cups
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, then 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.
Step 5: Cool
Repeat with the remaining 24 wrappers. Once they’re all cool, store them in a resealable plastic bag for up to 24 hours.
FAQs and Expert Tips
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 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.
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.
Yes. Once they’re cooled, transfer the tray with wonton cups to the freezer for one hour. Transfer them to a freezer bag and freeze for up to 3 months. Let come to room temperature when ready to serve, or reheat in the oven at 350ºF for 10 minutes.
More Easy Appetizer Recipes to Try
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
Print
How to Make Wonton Cups
- Total Time: 21 minutes
- Yield: 48 cups 1x
Description
If you’re wondering how to make wonton cups for bite-sized appetizers and hors d’oeuvres, you’re in the right spot. 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, wonton cup appetizers filled with all sorts of creative combinations of ingredients will be your go to.
Ingredients
- 48 wonton wrappers, about 12 oz.
- Cooking spray
Instructions
- 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.
Notes
Storing Instructions: 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!
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Asian
Nutrition
- Serving Size: 3
- Calories: 60
Keywords: wonton cups, wonton wrapper recipe, baked wontons
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
I made Caesar chicken salad and ranch chicken salad with little pieces of romaine, used your wonton recipe and they turned out great! It was for a baby shower and they were very popular. Thanks so much for the great recipe and tips!!!
★★★★★
Thank you so much for this wonderful idea. Is it possible to use Yufka (a thin, round, and unleavened flat bread) or Filo (a very thin unleavened dough)?
Great idea but I find them bland. Will be trying again but lightly seasoning them. Any other ideas for upping the flavour of the shells (besides the filling of course.)
They are indeed a blank canvas for the flavor of the filling. Feel free to sprinkle on a bit of spice that matches the intended filling. I would stay away from ingredients that would burn easily, as that would make them bitter.
Where can I purchase wonton wrappers? I’ve looked everywhere and no luck
They are refrigerated and most often in the produce department with the tofu and soy meat-alternative products. In Asian markets they’re frozen. The brand I have seen in major supermarkets, most often is Nasoya, which also makes tofu. http://www.nasoya.com/healthy-tofu-products/won-ton-wraps/
Do you store the made ahead wonton shells in the refrigerator until the next day?
You can leave them on the countertop for a day. Once they are completely cool transfer them to a resealable bag or tupperware container.
how much in advance can you make these if putting a cheese filling and re-baking?
Is the filling wet? As in like a quiche? If so, I wouldn’t fill them more than 1 hour ahead or the bottom will become soggy. If it is dry- meaning just something like scallions and cheese, then you can fill them 4 hours ahead. Let me know if that doesn’t answer your question. Happy cooking!
How far in advance have you made these? How long do they keep (when empty)?
I have made them a couple days ahead. Make sure they are completely cool before storing them in a resealable plastic bag. If they do become “stale” pop them on a sheet pan, and toast them in the oven for 3 minutes or so, just to re-crisp them.
I have made these a few times. They freeze really well, I always have some in the freezer ready to fill. I do re bake them with the filling in.
Have you ever put the wrappers on the bottom of the tins and baked them? I read that somewhere, but I don’t remember where.
I haven’t tried it with wonton wrappers, but I did with tortillas. Not sure if it would work.
I don’t know why I haven’t done this – it’s so easy! I have packages of the mini phyllo shells in my freezer, which I use for this purpose, but I need to start making these myself. I love the tip to cut off the corners – so smart! When will you be posting all the fillings?! 😉
I love those mini-phyllo cups. They are great. But they can be hard to track down in stores sometimes. The fillings? Good idea. Ha ha.
Wow. So simple and easy. In love this idea for making appetizers.
I appreciate it and that you dropped by! Cheers!
I have been making wonton cups for years–it is such a great idea many people don’t think about. I am sure you inspired quite a few with this post!
Thanks so much!
have you tried making them in a regulare cupcake pan rather than a mini…. wanted to fill em with shrimp salad and chicken salad to serve at a shower…. would I need to use 2 wrappers in each cup? let me know your thoughts as you at you have been making these for years.. could use some help here. Thanks
I bet that would work just fine with eggroll wrappers instead. Keep an eye on them as the timing may be off by a minute or two. One note: You’ll want to see nice browning, but not burning. And once they start to go they go fast! Please let me know how they come out. Try a test batch (or half batch) well ahead of time, since I haven’t tried it myself.
I made them in a regular cupcake pan. Only used one wrapper as I misread the recipe. They were fine but double wrapper would allow more filling. I wonder if they would get hard tho. That’s the draw back on theses. This recipe says cut corners off and that’s definite a good idea. The sharp corners get hard.
this is a genius tip! i always wondered how they looked so pretty when i was at a catered party. now if they could just make gf wonton wrappers, that would be amazing. pinning this!
That WOULD be amazing if they made GF wonton skins. I’ll let you know if I ever see any!
How easy and perfect for the holidays coming up! I love this idea for appetizers. xo, Catherine
Thank you so much Catherine. Have a great day!
Looks delicious! You do a nice job of breaking down the steps here with your photos.
Thanks so much David.