Baked Wonton Cups And Fillings Recipes

CRISPY BAKED WONTON CUPS

Steps:

• Preheat oven to 350 degrees.
• Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
• Bake wonton cups for 10-12 minutes until light golden brown.
• Allow wonton cups to cool and remove from the muffin pan.
• When ready to serve, fill each baked wonton shell with the toppings.

CRISPY BAKED WONTON CUPS

Steps:

• Preheat oven to 375 degrees F.
• Brush oil on both sides of each wonton wrapper or use an oil mister to mist each side of the wonton wrapper.
• Carefully tuck the wrapper evenly into a well of a standard sized cupcake pan. (You'll need two pans for all 24 wonton cups.)
• Bake 8 minutes or until cups are crispy and golden brown. Make sure to check that the bottom of each wonton cup is crispy. Allow to cool 5 minutes before removing from pan.
• Cool and stuff each wonton cup with the fillings of your choice!

WON TON WRAPPER APPETIZERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
• Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
• In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
• Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

BAKED WONTON CUPS

Steps:

• Heat oven to 350°F.
• Lightly spray 12 small muffin cups.
• Melt 1 tablespoon butter and lightly brush each wonton pastry before putting into muffin cups.
• In a nonstick skillet saute green onions in 1 tablespoon of butter.
• Melt cheese and mayonnaise in pan.
• Add seasonings and lemon juice.
• Add crab to warm only.
• Scoop into wonton cups.
• Bake for 12-15 minutes until wontons are golden brown.

CRISPY BAKED WONTONS

Steps:

• In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.

BAKED CREAM CHEESE WONTONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Lay wonton wrappers on prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper.
• Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal. Spray assembled wontons with cooking spray.
• Bake in the preheated oven until wontons are crispy and golden and the cream cheese is melted, 5 to 7 minutes.