How to Make Wonton Cups
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.
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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
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! 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
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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
I tried it and my family never stopped wanting to do more and more each day now. Thank you for sharing this
Because we strictly follow a WFPBNO diet, we found that using parchment paper liners in regular sized muffin tins avoids the use of oil!
We filled these pre baked with cooked beans (fajita seasoning ) topped with vegan soy yogurt ( onion dip mix) and we ate all 12 at once!
EASY and soooo good!
Thanks for the idea
Sounds good. Thanks for reporting back to let us know! Have a great week!
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!