Won Ton Snacks Recipe - Allrecipes.com
Won Ton Snacks Recipe
  • READY IN 32 mins

Won Ton Snacks

Recipe by  

"These are yummy pork and vegetable filled won ton cups, made in a mini-muffin pan. Use premade won ton wraps (round if you can find them)."

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Ingredients Edit and Save

Original recipe makes 48 appetizers Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    32 mins


  1. In a food processor, finely chop the celery, carrots, garlic, onion, and water chestnuts. The pieces should be small and fairly uniform, but not liquid.
  2. In a large skillet, combine the ground pork and chopped vegetables. Cook over medium heat until the vegetables are soft, and the pork is no longer pink. Increase the heat to high, and let the moisture evaporate, then stir in peanut sauce and cook for 5 more minutes before removing from heat.
  3. While the pork mixture is cooking, preheat the oven to 350 degrees F (175 degrees C). Press one wonton wrap into each cup of a mini muffin pan, with the edges flared out to the sides. Place one scoop of the meat mixture into each cup.
  4. Bake for about 12 minutes in the preheated oven, or until the outer wrappers are crisp and golden. Allow to cool slightly in the pan before removing to a serving tray.
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2005

This recipe received raves at an all appetizer extravaganza. I made the filling the day before I served them and stuffed the wontons the morning of the party. I ended up using about 3/4 of a bottle of peanut sauce and I thought they were perfect; no dipping sauce needed. The filling was nice and moist and the wontons crisp. Great recipe! Since my original review I have frozen these after baking and then reheated in the oven--still delicious!

Most Helpful Critical Review
Jan 25, 2004

This easy-to-make, slightly spicy appetizer went over pretty well with my Bunco group. I served more of the Thai peanut sauce on the side to give it a little more zest.

Jan 25, 2004

Next time I would use less ground pork, up the veggies and add cabbage to take out some of the fat. Also, I used soy instead of the peanut sauce and it was delicious.

Dec 07, 2003

I made this using my favorite wonton filling recipe and was pleasantly surprised with how well the wontons crisped in the oven. I usually fry them and I like this option which saves both time and calories.

Apr 08, 2005

AWESOME recipe! So easy and delicious. Everyone asked what was in it. Instead of the thai peanut sauce I put in soy and hoisin sauce, delicious combination. I also added coleslaw mix instead of the water chestnuts. Made for a great taste and texture.

Jan 25, 2004

We loved this dish! I made them in regular sized muffin tins, so, not as much an appetizer as a snack and as we had it, a light dinner. I added some powdered ginger and salt and pepper to the meat mixture. I mixed in the thai peanut sauce as directed and found that it was wasted in the meat mixture. For my second batch, I drizzled the sauce on top of the filled cups instead and it was very yummy! But, don't forget to season your meat mixture if you do this, since the recipe relies on the thai peanut sauce for all seasoning. It was yummy, we all loved it!

Dec 18, 2003

These were pretty easy to make (though we did add prep time in using a round biscuit cutter to cut all of the wontons into circles to make the snacks look nicer). After we put them together, I put a damp towel over the top then wrapped in a big plastic bag to keep the won ton shells moist until baked. Great flavor and presentation - not a typical appetizer - but just as easy really.

Dec 07, 2003

Wow! Everybody loved these. Tasted like a won ton in a Chinese restaurant that we can never get enough of. Served with the oriental dipping sauce, they were even better.


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  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 67 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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