How to turn wonton wrappers into baked cups ready for your favorite ingredients. Plus two suggestions for how to fill them including smoked salmon with dill and a combination of whipped goat cheese, fig jam and walnuts.
Wonton wrappers are not just for dumplings anymore. We love creating these fun and easy party appetizers using baked wonton cups as the shell. They’re perfect for a swanky cocktail party, but easy enough for a Sunday snack.
YOU MAY ALSO LIKE: These are the perfect party appetizer. Wonton wrappers are baked in the oven until crisp, filled with arugula, a lime sour cream, and then topped with a big juicy chili-lime baked shrimp. Jump to the Baked Shrimp Cups Recipe.
How to Bake Wonton Cups
It’s really easy to transform store-bought wonton wrappers into mini cups. We’ve done it for shrimp and have even turned them into mini fish tacos. To make the cups, brush wonton wrappers with a little oil then press into mini muffin cups. Bake them until golden brown and crisp. While the wontons bake, you can get the fillings ready.
Our first suggestion is to fill wonton cups with cucumber, fresh dill, creme fraiche or sour cream and smoked salmon. The crispy cups are so light, they work perfectly with the fresh cucumber and salmon. Our second suggestion is to fill the cups with whipped goat cheese, a little fig jam, toasted walnuts and a leaf or two of fresh thyme.
When making the wonton cups, bake a few extra wonton wrappers. As they bake, a few may close in on themselves. By baking a few extra, we make sure we still end up with enough cups for our fillings.
Makes 20 wonton cups
You Will Need
Baked Wonton Cups
24 wonton wrappers
1 1/2 tablespoons olive oil
Salt
Smoked Salmon Cups
8 ounces smoked salmon or lox
1/3 cup creme fraiche or sour cream
1/2 cup chopped cucumber
Fresh dill
1 lemon
Fig and Goat Cheese Cups
6 ounces fresh goat cheese, at room temperature
1/4 cup fig jam
1/4 cup walnut halves, toasted and chopped
1 sprig fresh thyme, leaves removed
Directions
Bake Wonton Cups
1Heat oven to 350 degrees F. Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt.
2Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.
Make Smoked Salmon Cups
1Place a small piece of smoked salmon into each baked cup. Top with creme fraiche and cucumber then garnish with a small sprig of fresh dill. Lightly squeeze lemon over cups and serve.
Make Goat Cheese Cups
1In a medium bowl, stir the goat cheese until smooth and slightly whipped. Divide the cheese between baked cups then top with a little jam, walnuts and a few thyme leaves.
Adam and Joanne's Tips
Number of Wonton Wrappers: A few of the wonton cups may collapse during baking; making them difficult to stand up without falling over. We usually bake a few extras, just in case.
Make-Ahead: The wonton cups will keep, unfilled, in an airtight container for up to a week. Fill them right before serving or they’ll get soggy.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
We are Adam and Joanne, the creators of Inspired Taste, a recipe blog devoted to home cooks. Look around for easy recipes, straightforward recipe videos, and cooking inspiration. More about us.
The shrimp wontons were a big hit at my pampered chef party and charcuterie favorite with my clients.
Do you think spinach dip would hold up in the wonton cups okay?
Hi Rebecca, You may want to slip a baby spinach leave underneath the dip. This would prolong the length of time the cups will stay crisp.
I make a spinach artichoke with the wontons and they are a huge hit.
Brushing with some butter or olive oil is a great idea. You could also add some seasoning to the wrappers before baking, too.