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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.

Easy 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.

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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.

How to Bake Wonton Cups

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.

Easy Baked Wonton Cups

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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

  • PREP
  • COOK

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


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


  • Bake Wonton 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.

    • Make Smoked Salmon Cups
    • 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.

      • Make Goat Cheese Cups
      • 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.

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

AUTHOR: Adam and Joanne Gallagher

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26 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!


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