how to make wonton cups
by Katie Webster
December 1, 2015 (updated 4/16/21) Jump To Recipe
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 Meatballs
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how to make wonton cups
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: 48 cups 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Asian
Description
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!
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.
Nutrition
- Serving Size: 3
- Calories: 60
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.