These crispy wonton cups are made by baking wonton wrappers in a muffin pan, then filling them with savory ground pork, mushrooms, cabbage, and ginger. They make a shareable appetizer or a light meal, and baking the wrappers gives you crunchy edges without deep-frying.
Ingredients
- 12 square wonton wrappers (about 3½ inches/9 cm each; approximately 90 g total)
- 2 teaspoons neutral oil (10 ml), for brushing the wrappers
- 1 teaspoon neutral oil (5 ml), for the filling
- 12 ounces ground pork (340 g)
- 1 cup finely chopped green cabbage (70 g)
- 1 cup finely chopped shiitake or cremini mushrooms (70 g)
- 2 scallions, thinly sliced (about 30 g)
- 2 garlic cloves, finely chopped (about 6 g)
- 1 teaspoon finely grated fresh ginger (5 g)
- 1 tablespoon soy sauce (15 ml)
- 2 teaspoons rice vinegar (10 ml)
- 1 teaspoon toasted sesame oil (5 ml)
- ⅛ teaspoon ground black pepper (about 0.3 g)
- 2 tablespoons chopped cilantro (about 8 g), optional, for serving
- ¼ cup sweet chili sauce (60 ml), for serving
Instructions
- Heat the oven to 375°F (190°C). Lightly brush or spray the wells of a standard 12-cup muffin pan with oil. Finely chop the cabbage and mushrooms, slice the scallions, and prepare the garlic and ginger so they are ready to add once the pork starts cooking.
- Press one wonton wrapper into each muffin well, easing it down into the base and up the sides. Let the corners stand above the rim; they will turn into crisp points. Brush the exposed wrapper surfaces lightly with the 2 teaspoons of oil. Bake for 6 minutes, until the wrappers are beginning to firm and look dry at the edges. They should not be deeply browned yet.
- While the wrappers bake, heat the remaining 1 teaspoon oil in a large skillet over medium-high heat. Add the ground pork and cook for about 4 minutes, breaking it into small pieces with a spoon. Add the mushrooms, cabbage, garlic, and ginger. Cook for about 4 minutes, stirring often, until the vegetables soften and the pork is cooked through.
- Stir in the soy sauce, rice vinegar, sesame oil, and black pepper. Cook for 1 minute, mixing so the seasoning coats the filling. Check a few of the largest pork pieces with a food thermometer: USDA FSIS safe minimum temperature for ground pork is 160°F (71°C). If the filling has not reached that temperature, keep cooking and check again.
- Take the muffin pan out of the oven and divide the hot filling among the wrappers, using roughly 2 tablespoons per cup. Return the pan to the oven and bake for 5 minutes, until the wrapper edges are golden and crisp. Let the cups stand in the pan for 2 minutes so they are easier to lift out, then transfer them carefully to a plate. Scatter with cilantro, if using, and serve while warm.
Tips
- Keep the wrappers covered. Wonton wrappers dry quickly once the package is open. Keep the wrappers you are not using under a slightly damp, clean kitchen towel, and seal the remaining package promptly.
- Do not overfill the cups. A couple of tablespoons of filling leaves enough wrapper visible to stay crisp. If the filling is piled above the rim, it can make the center soggy and cause pieces to spill when you lift the cups from the pan.
- Swap the mushrooms if needed. Cremini mushrooms work well in place of shiitake and are easy to find. They have a milder, less savory flavor; add a little extra sliced scallion or ginger if you want a more pronounced flavor.
- Use a thermometer for the pork. Color alone is not a reliable way to confirm ground meat is safely cooked. Break the pork into small pieces so it cooks evenly, and check the temperature before filling the wrappers.
Serving Suggestions
Serve the cups as an appetizer with sweet chili sauce for dipping, or set them out with soy sauce, rice vinegar, or a simple chili crisp. For a meal, pair them with steamed rice and a fresh vegetable side such as cucumber salad, quick-pickled carrots, or steamed broccoli. If you are serving a group, bring the cups to the table on a platter and keep extra sauce in a separate bowl; pouring sauce over the wrappers ahead of time will soften their crisp edges.
These are best eaten soon after baking, while the wrapper shells are still crunchy. For a casual dinner, you can serve them alongside a broth-based soup, but keep the cups separate from the broth so they do not turn soggy. The filling is flavorful enough to stand on its own, so a simple side is usually all that is needed.
Variations
Make them with ground chicken or turkey: Replace the pork with the same amount of ground chicken or turkey. Cook it to 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry, and check it with a food thermometer. These leaner meats can dry out if cooked longer than necessary, so add the vegetables once the meat is mostly cooked and monitor the temperature.
Make a vegetarian filling: Replace the pork with 8 ounces (225 g) crumbled firm tofu or finely chopped water-packed tofu that has been drained and pressed. Cook it with the mushrooms and cabbage until hot and lightly browned, then add the seasonings. The texture will be softer and less rich than the pork version. For extra substance, stir in ½ cup (80 g) cooked edamame, chopped roughly.
Change the vegetables: Finely chopped napa cabbage, grated carrot, or minced water chestnuts can replace some or all of the green cabbage. Keep the total amount of vegetables close to 2 cups (about 140 g), and chop them small so they fit neatly in the cups. Water chestnuts add crunch but have a mild flavor, so season the filling to taste before baking.
Add gentle heat: Stir 1 teaspoon (5 ml) chili-garlic sauce or ½ teaspoon (2 g) red pepper flakes into the skillet with the soy sauce. Start with less if serving children or anyone who prefers mild food; the sweet chili dipping sauce can provide heat at the table instead.
Storage and Reheating
For the best texture, serve the cups fresh. Refrigerate leftovers within 2 hours of cooking in a covered container, and eat them within 3–4 days. The wrappers soften in the refrigerator as they absorb moisture from the filling, so they will not be as crisp the next day. If you expect leftovers, store the cooked filling separately from any unused wrappers and bake fresh cups when you are ready to serve.
To reheat assembled cups, place them on a baking sheet and warm them in a 350°F (175°C) oven for about 6–8 minutes, until hot. Check that leftovers reach 165°F (74°C) with a food thermometer. An air fryer can also restore some crispness; heat in a single layer and check early because small cups can brown quickly. A microwave will heat them, but the wrappers will become soft rather than crisp.
You can freeze the cooked pork filling separately for up to 2 months for best quality; thaw it in the refrigerator and reheat it until it reaches 165°F (74°C). Frozen assembled cups can also be reheated from frozen in a 350°F (175°C) oven until hot throughout, but the wrapper texture may be less crisp. Do not leave cooked cups at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use egg roll wrappers instead of wonton wrappers?
Yes, but egg roll wrappers are larger and thicker. Cut them into squares that fit your muffin wells, and expect a sturdier, chewier cup. Baking time can vary with the thickness and size, so watch the edges and remove them when they are lightly golden rather than relying only on the timing for wonton wrappers.
Why did my wonton cups turn soft?
Common causes are overfilling, wet filling, or letting the cups sit after adding sauce. Cook the vegetables until their excess moisture has evaporated, use a moderate amount of filling, and serve dipping sauce on the side. A short first bake also helps the wrappers set before they are filled.
Can I prepare the filling ahead of time?
Yes. Cook the filling, cool it promptly, and refrigerate it in a covered container within 2 hours. Use it within 3–4 days. Reheat it until it reaches 165°F (74°C), then fill freshly baked wrappers. You can also chop the vegetables in advance and refrigerate them separately.
Can I assemble the cups before guests arrive?
For the crispest result, bake the empty wrappers and cook the filling separately, then combine them shortly before serving. Filled cups can be assembled a little ahead and baked for the final 5 minutes, but avoid leaving the filling in the shells for a long time because moisture can soften the bases.
Are wonton wrappers the same as dumpling wrappers?
They are similar, but not always interchangeable. Wonton wrappers are usually thin, square, and designed for folding or crisping. Dumpling wrappers are often round and thicker. Round wrappers can work in muffin cups if they fit the wells, though the shape and baked edges will look different.
Can I make these without a muffin pan?
A muffin pan gives the wrappers support and helps them hold their filling. Without one, arrange wrappers on a parchment-lined baking sheet, fold up the corners loosely, and bake them as flat crisps; serve the pork filling alongside as a topping. They will not form the same cup shape, so add the filling just before eating.
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- Pork Chop Recipes BBC: Mustard, Apple and Sage Supper
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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