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wonton wrappers

By Barbara Beltrami

Years ago my friend told me about how she used baked wonton wrappers as little pastry cups to hold all sorts of fillings and served them as hors d’oeuvres. And what a clever idea it turned out to be. Although doing that wasn’t her own idea … she had gotten it from another friend…whoever originally dreamed up such a convenient and elegant idea for hors d’oeuvres deserves some sort of prize. Since the time my friend shared the idea with me, these little one or two-bite gems have seen my guests and me through many a happy hour. The concoctions you can fill them with are endless, but here are some of my standbys.

Basic Wonton Wrapper Cups

YIELD: Makes 12 cups


Nonstick cooking spray

12 wonton wrappers

2 tablespoons oil


Preheat oven to 375 F. Coat muffin tin  with nonstick cooking spray. Press a wonton wrapper gently into each muffin cup, taking care to press firmly against sides and bottom. Brush with oil. Bake 4 to 5 minutes until golden and crisp. As soon as cool enough to handle, remove from muffin tin and place on rack or cool platter. Serve with desired filling.

Sausage, Pepper and Monterey Jack Filling

Wonton Wrapper with Sausage, Pepper and Monterey Jack Filling

YIELD: Fills 12 wonton cups


1 tablespoon olive oil

1 small onion, minced

3 to 4 large sweet Italian sausages, finely crumbled

1 frying pepper, seeded and finely chopped

12 baked wonton cups

½ cup shredded Monterey Jack cheese


In a medium skillet heat oil over medium heat; add onion, sausage and pepper and cook, stirring frequently, until vegetables are soft and sausage is brown, about 7 minutes. With slotted spoon remove from skillet and set aside to keep warm or refrigerate, covered, until ready to use. (If refrigerating, reheat before filling cups.) Preheat oven to 375 F. Place cups back in muffin tin or on baking sheet, fill with hot or reheated sausage mixture, sprinkle cheese on top of filling and bake just until cheese is melted, about 2 to 3 minutes. Serve hot or warm with wine or cocktails.

Asian Shrimp Filling

YIELD: Fills 12 wonton cups


2 tablespoons sesame oil

1 tablespoon finely chopped peanuts

1 tablespoon rice or white wine vinegar

2 tablespoons peanut oil

1 tablespoon soy sauce

2 teaspoons honey or brown sugar

2 cups finely shredded red cabbage

12 baked wonton cups

12 medium cooked shrimp, tail removed

 2 tablespoons toasted sesame seeds

¼ cup sweet chili sauce

1 tablespoon Sriracha sauce


In a medium bowl, combine the sesame oil, peanuts, vinegar, one tablespoon of the peanut oil, soy sauce, honey and red cabbage. In another medium bowl toss together the shrimp, chili sauce, remaining tablespoon peanut oil and Sriracha sauce. Evenly divide the cabbage mixture among 12 wonton cups, top each with a shrimp and sprinkle with sesame seeds. Serve at room temperature with cocktails or wine.

Chicken Tarragon Filling

Wonton Wrapper with Chicken Tarragon Filling

YIELD: Fills 12 wonton cups


One boneless chicken breast, cooked and finely chopped

1/3 cup mayonnaise

1 tablespoon chopped fresh tarragon or 1 teaspoon dried

1 tablespoon minced onion

2 tablespoons finely chopped celery

1 tablespoon finely chopped walnuts

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground white pepper, to taste

6 leaves bibb lettuce, torn in half

12 baked wonton cups

12 slices cherry tomato 


In a large bowl thoroughly combine all ingredients except lettuce and tomato. Line each wonton cup with half a lettuce leaf, then divide chicken mixture evenly among cups. Top each with a tomato slice. Serve immediately.