Wonton Appetizer Cups

Crispy wonton cups filled with salads

Most recently I made these little wonton cups for a thanksgiving pot luck dinner. The above picture was taken by LB the lovely hostess and writer of the blog  Edible Europe. (A big thank you for the photograph and a wonderful evening!)

These cups are ever so easy to make, they can be prepared days in advance and are a stunning  as an appetizer or party snack.
They are so straight forward there really is not much more to say about them 🙂

Maybe except for what inspired me to make them for thanksgiving:  I was trying to think of what to bring and suddenly remembered a poems I have always loved for its sound and imagery.

Pied Beauty

Glory be to God for dappled things –
For skies of couple-colour as a brinded cow;
For rose-moles all in stipple upon trout that swim;
Fresh-firecoal chestnut-falls; finches’ wings;
Landscape plotted and pieced – fold, fallow, and plough;
And áll trádes, their gear and tackle and trim.

All things counter, original, spare, strange;
Whatever is fickle, freckled (who knows how?)
With swift, slow; sweet, sour; adazzle, dim;
He fathers-forth whose beauty is past change:
Praise him.

Gerard Manley Hopkins 1918



frozen wonton wrappers (2-3 a person)
olive oil


  1. Defrost the wonton wrappers. They are not overly delicate, but I prefer doing this over-night in the fridge.
  2. Preheat oven to 200C (390F).
  3. Open wonton packet and brush the top wrapper with a little olive oil.
  4. Turn the wonton sheet into a mini muffin tin; oiled side down.
  5. Repeat with the remaining wonton sheets.
  6. Bake in the oven until they are a deep gold. About 10-15 minutes.
  7. Allow the cups to cool in the tin.
  8. Store the cups for up to three days in an airtight container.


  1. I love wonton cups! We make this great recipe with prawn, avocado and tabouli and serve in wonton cups. The best part about it is the crunch of the cups. Great recipe!

    • afracooking said:

      Thank you for sharing your recipe! I had not tought of filling them with tabouli – love the idea! I will certainly be trying your version.

  2. Liz said:

    Sounds really delicious even though I’ve never made wonton cups. Thanks for sharing!

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