Party Appetizers – Baked Wonton Cups

Party Appetizers - How to Make Baked Wonton Cups

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.

Party Appetizers. How to Make Baked Wonton Cups

Simply place  wonton wrappers in the bottom of a mini cupcake pan then bake in the oven for 7 to 9 minutes until crisp and slightly brown.

Appetizers - How to Make Baked Wonton Cups

Then, just fill each cup with your choice of fillings. In our case, we chose to fill half of our baked won ton cups with crunchy cucumber, creme fraiche, smoked salmon and dill and the other half was filled with softened goat cheese, fig jam, walnuts and thyme. Both fillings are absolutely delicious.

Appetizers - How to Make Baked Wonton CupsWe love this little party appetizer so much that we’ve made a few more variations:

3.5 from 2 reviews
Party Appetizers - How to Make Baked Wonton Cups
Prep time
Cook time
Total time
Wonton Appetizers are simple to make. Fill them with whatever you like. We've included two of our favorite fillings: Smoked Salmon and Fig and Goat Cheese
Created By:
Yield: 4-6
You Will Need
Wonton Cups
  • 24 wonton wrappers
Smoked Salmon Wonton Cups
  • 12 baked wonton cups, cooled
  • 4 ounces smoked salmon
  • 1/4 cup creme fraiche
  • 1/4 cup diced cucumber
  • fresh dill
Fig and Goat Cheese Wonton Cups
  • 12 baked wonton cups, cooled
  • 3 ounces goat cheese, at room temperature
  • 2 tablespoons fig jam
  • 2 tablespoons chopped walnuts
  • 1 sprig of thyme
  1. Preheat oven to 350 degrees F.
  2. Take a mini cupcake pan and fill each cup with one wonton wrapper then bake in the oven for 7 to 9 minutes.
  3. Fill each baked wonton cup with a little smoked salmon and cucumber, add a dollop of creme fraiche on top and garnish with a small sprig of fresh dill.
  4. Place the chopped walnuts in a dry pan over medium heat and heat until lightly toasted, then set aside to cool.
  5. Place a little fig jam at the bottom of each baked won ton cup. Add a dollop of the room temperature goat cheese on top of the jam, sprinkle with a few chopped walnuts and add a leaf of thyme to the top.

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30 comments… Leave a Comment
  • Rebecca May 13, 2016, 12:56 pm

    Do you think spinach dip would hold up in the wonton cups okay?

    • Joanne May 18, 2016, 1:29 pm

      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.

    • Amy August 14, 2016, 11:14 am

      I make a spinach artichoke with the wontons and they are a huge hit.

  • Ellen January 19, 2014, 10:48 pm

    I made these two appetizers for dinner guests last night and their honest critique was that the wonton wrapper shells were flavourless. I agree. Did you omit to mention brushing them with olive oil or butter prior to baking? The fillings were good and they looked pretty.

    • Joanne January 21, 2014, 9:17 pm

      Brushing with some butter or olive oil is a great idea. You could also add some seasoning to the wrappers before baking, too.

  • Phyllis Apkarian Gaumond December 20, 2012, 5:50 pm

    My one question, what is the hint to keeping the cups open while baking? Most of mine collapsed into the center. I thought of using shot glasses, but I didn’t think they could take the heat…or maybe baking weights? got an idea?

    • Joanne December 21, 2012, 5:38 pm

      Hi there, Baking weights would work, you could also place a small piece of aluminum foil or crumpled piece of baking parchment paper into the middle since they won’t be baking long.

      • Phyllia January 27, 2013, 6:49 pm

        Your idea of either crumpled aluminum foil or baking parchment worked. Today, I used the Reynolds brand that combines both of them. Easier to cut into small triangles to crumple and hold the shape. Made mini pizza cups this time for a church fellowship, pepperoni slices, a spoonful of mild salsa, and a 1/4 inch piece of mozzarella cheese stick. A little sprinkling of dried parsley completed the top. Half of the 52 cups were browned spam, salsa and cheese. So some of them got a surprise! Everyone loved them, I must make them more often, they said. If they knew how easy it was to combine. Thanks for being a springboard for ideas.

  • Phyllis Apkarian Gaumond December 20, 2012, 5:48 pm

    I won 2nd prize with the salmon wonton cups today in my department’s contest!!! Yippeee!
    I lost to a vegetable pizza, but I think my won ton cups were prettier, and the salmon with the cucumber and the whipped cream cheese were delicious. the delicate dill fronds definitely made it festive. Thank you, for your inspiration. My other win was 1st place last Summer with Spam cups. I won a free t-shirt. Love your site. Thanks for giving me so much enjoyment!

  • Linda February 13, 2012, 3:30 pm

    So pretty! I am making this appetizer to take to a party tonight and will be traveling with them. Can I cook the wontons earlier in the day and add the filling right before serving?

    • Adam February 13, 2012, 3:39 pm

      You can make the wonton cups before your party. Just cool them before putting them in a sealable plastic bag to take with you. You should be fine to make them 3-4 hours before your party. Have a great time!

  • nicole December 23, 2011, 7:18 pm

    found your lovely recipe and am making it tonight for a christmas eve party! sadly my shops had sold out of dill and thyme so will have to hunt them out today. so excited i hope mine look as good as yours

  • fogcityfoodie August 26, 2011, 11:50 pm

    oh, my my my! you guys are Awesome! figs are in season, I just caught some king salmon today and I have the feeling that the Farmer’s Market in the morning with have fresh walnuts AND a nice selection of cucumbers! Boo YA!

  • Shannon July 24, 2011, 11:33 am

    Thanks for the idea and the great pictures. They were a hit! I like the two options together…different yet both great and complimentary…and fun to prepare. Thanks again, you came through in a pinch!

  • Annapet May 27, 2011, 12:48 pm

    Thank you for this post! I made some wonton cups yesterday ;-).

  • kpf December 24, 2010, 6:09 am

    Great idea! Totally making these for my cocktail party this weekend.

  • Jason December 21, 2010, 1:43 pm

    Had 40 minutes to shop for the items, get home, and prepare. And pulled it off! Thawed the Salmon on the car dashboard with the defrost on high. Set the oven when walked in door and went to work. I fixed 2 plates of 9 in 18 minutes and they were a hit at our schools holiday party. Keep this idea!

    • inspiredtaste December 21, 2010, 1:57 pm

      Jason – We LOVE that you used the defroster in your car!! Thanks so much for letting us know and we are so glad everything worked out well … plus, we will forever have the image of someone driving by with salmon defrosting on their dashboard!

  • athena December 20, 2010, 11:20 am

    What a great idea! I love these for Christmas hors d’oeuvres… and so versatile!

  • chris October 14, 2010, 11:23 pm

    apps for friday

  • jaden June 26, 2010, 11:20 am

    so pretty!

    • inspiredtaste June 26, 2010, 12:32 pm

      Thank you 🙂 And thanks again for the tasty kitchen mention!

  • Stacy January 2, 2010, 10:31 pm

    Caught this on Tastespotting and had to hop over. So cute! I’ve made sweets like this using a layer of thinly-rolled brioche dough, but never thought about something as simple as wonton wrappers. Maybe tortillas would work for mini taco?

    • inspiredtaste January 3, 2010, 12:56 pm

      Stacy, rolled brioche dough is a great idea, we are planning to try that one soon! I bet tortillas would work really well for mini tacos or maybe we could even try the wonton wrappers again, but skip the pre-bake, just add ingredients to the wrappers (maybe beans and a little cheese) and then bake everything in the oven at once.

  • Wendi December 28, 2009, 10:39 am

    Darn, I just tossed a package of won ton wrappers. These look delicious.

    Hope your holiday was very merry.

  • Kristi Rimkus December 27, 2009, 2:27 pm

    I love the simplicity, and they are so pretty. Delicious!


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