⭐️ Try our easy smoked salmon dip. It’s so delicious and creamy. 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.
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. Recipe updated, originally posted December 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne 1 1/2 tablespoons olive oil Salt 1/3 cup creme fraiche or sour cream 1/2 cup chopped cucumber Fresh dill 1 lemon 1/4 cup fig jam 1/4 cup walnut halves, toasted and chopped 1 sprig fresh thyme, leaves removed 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.
