Filled Won Ton Cups

Filled Won Ton Cups

I started making these many years ago and I still make them because they’re easy, make a bunch and are strangely addictive. I promise you if you put these out on game day or bring them to a pot luck, you’ll come off as an absolute genius. Seriously. People just can’t stop eating them.

Filled WonTon Cups - these are filled with Pulled Pork and Cheese
Filled WonTon Cups – these are filled with Pulled Pork and Cheese

These can be filled with all kinds of things, but my fave is a barbecued filling topped with cheese. They make great use of little bits of left overs, and I often use a turkey filling after the holidays.

Think of them when you have a smidge of taco or Sloppy Joes or some other such thing and you’re wondering if such a small amount is worth saving. The cups can be generously filled or not, so a little can stretch a long ways.

Creamy, rich fillings go well, here, too. Something like a Crab Rangoon or Hot Chicken Salad works well. Spicy fillings like a Cheesy Green Chili combo or Italian Sausage and Cheese are a fun surprise.

Filled WonTon Cups - these are filled with Pulled Pork and Cheese
Filled WonTon Cups – these are filled with Pulled Pork and Cheese

The best part is these can be made with a minimal amount of effort and it’s even possible to buy the little shells frozen. They can also be partially made ahead. I’ll bake the shells off and place on a rimmed baking sheet, then shortly before serving, fill and top with cheese and run them under the broiler.

While this recipe makes 48, the standard size of ready made wonton wrappers, it’s very easy to scale up and down. Any extra wonton wrappers freeze well tightly wrapped – just thaw in the fridge overnight.

Filled WonTon Cups - these are filled with Pulled Pork and Cheese
Filled WonTon Cups – these are filled with Pulled Pork and Cheese

Filled Won Ton Cups

  • Servings: 48 cups
  • Time: 20 min
  • Difficulty: easy
  • Print

  • 48 Won Ton wrappers, 16 ounce package
  • 3 cups chopped pork, poultry or beef
  • 3/4 cup barbecue sauce – your favorite. Sweet Baby Ray’s works well.
  • 4 ounces grated cheese
  • Cooking spray

Preheat oven to 350 degrees.

Lightly spray mini muffin cups with cooking spray. Press a wrapper into each, spray with cooking spray, sprinkle edges lightly with salt.  Bake five to eight minutes until golden brown.

Heat the barbecue sauce and your choice of meat together. Place about a tablespoon of mixture into each cup, sprinkle with cheese.

Place muffin trays on a cookie sheet for easy handling and broil about four to six inches from the heat source for about 30 to 45 seconds until cheese is melted. Watch closely as they burn quickly. These could be baked in a hot (400 degrees or so) oven for a minute or two instead.

From the kitchen of

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read Strategies for additional tips as well as throughout the recipe, for saving time and managing food.

7 thoughts on “Filled Won Ton Cups”

  1. Thank you for turning me on to this. What a fantastic idea. I’ve been planning to do a shrimp chili in wonton skins but I am abysmal when it comes to deep frying. Baking wontons opens up a whole new world for me. You totally kick butt, FHF. I’ll be giving you mad props when I post the shrimp recipe.

    1. 🙂 I gotta admit, you can’t beat deep fried – but the calories, the babysitting, the mess! And the cost! These turn out pretty darn good, though.

      I can’t wait to see what twisted chili invention – oops, I mean inventive chili twist – you put on this little idea!

  2. I tried these using Curley’s bbq in a tub and pepperjack cheese! They stole the show! I had to throw together a second batch.

    1. Glad you guys liked them! I think it’s really the texture – the crunchy outside combined with the chewier bottoms that make these. Of course, cheese never hurts! Some of those premade bbq’s are actually pretty good! A little pricey, but a little goes a long ways in these cups!

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