Easy Baked Wonton Cups
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. Jump to the Baked Wonton Cups Recipe or read on to see our tips for making them.
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.
YOU MAY ALSO LIKE: How to make mini fish tacos made with spiced fish, a spicy chipotle slaw and baked wonton cups. Jump to the Mini Fish Tacos in Wonton Cups Recipe.
Recipe updated, originally posted December 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy Baked Wonton Cups
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.
You Will NeedBaked Wonton Cups
24 wonton wrappers
1 1/2 tablespoons olive oil
SaltSmoked Salmon Cups
8 ounces smoked salmon or lox
1/3 cup creme fraiche or sour cream
1/2 cup chopped cucumber
1 lemonFig 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
- Bake Wonton Cups
- Make Smoked Salmon Cups
- Make Goat Cheese Cups
Heat oven to 350 degrees F. Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt.
Using 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.
Place 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.
In 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.
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