Our easy baked wonton cups are the perfect blank canvas for your favorite fillings! We show you how to transform wonton wrappers into crispy cups, plus delicious filling ideas for them.

Wonton wrappers are not just for dumplings! 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 casual get-together.

We’ve been making baked wonton cups for years and have found many ways to fill them. I’ve listed our favorites below. You might also enjoy these chili lime shrimp wonton cups and our mini fish tacos which swap tortillas for baked wonton cups. I also use similar wrappers (just a bit larger) to make our crispy chicken spring rolls!

Key Ingredients

• Wonton Wrappers: I use square wonton wrappers to make little cups. Wonton wrappers generally come in a few different thicknesses. If you have the choice, go with thin or medium.
• Oil: I brush my wonton wrappers with a little oil so they crisp and brown nicely in the oven. Avocado oil or olive oil is great.
• Salt: This is optional, but I like lightly seasoning one side of the wrappers with a bit of salt.
• Fillings: There are many options for what to serve inside wonton cups. I have shared a handful of fun and delicious ideas below.

How to Make Wonton Cups

It’s really easy to transform store-bought wonton wrappers into mini cups. To make the cups, brush wonton wrappers with oil, lightly season with salt, and then press into mini muffin cups. Bake them until golden brown and crisp. They take 8 to 10 minutes in a 350°F oven, but watch them closely as they will burn quickly.

While the wontons bake, you can get the fillings ready. In addition to our mini fish tacos and these easy shrimp wonton cups, I have a few more suggestions for what to add to wonton cups:

• Smoked Salmon Wonton Cups: Fill your baked wonton cups with diced cucumber, a little fresh dill, a small spoonful of crème fraîche or sour cream, and smoked salmon.
• Goat Cheese Wonton Cups: Fill your baked wonton cups with whipped goat cheese, a little fig jam, toasted walnuts, and a leaf or two of fresh thyme.
• Crab Rangoon Cups: Add a spoonful of the creamy filling from our crab Rangoon recipe made with cream cheese and crab meat.
• Pulled Pork: Add some of our slow cooker pulled pork and then top it with my favorite coleslaw. Add one spinach leaf to the bottom of each cup to prevent the bottom from becoming soggy.
• Carnitas: Fill them with these crispy carnitas and garnish with diced white onion and lime juice.
• Spinach and Artichoke Dip: Add a spoonful of our easy spinach and artichoke dip. Since this has a lot of moisture, add one leaf of baby spinach to the bottom of the cup to prevent the bottom from becoming soggy.
• Buffalo Chicken Dip: Add a spoonful of our hot buffalo chicken dip. Since this has a lot of moisture, add one leaf of baby spinach to the bottom of the cup to prevent the bottom from becoming soggy. You can do the same with our smoked salmon dip or this hot crab dip!
• Guacamole and Shrimp: Add a spoonful of homemade guacamole to each cup, then top with a roasted shrimp.