Reviewed: Mar. 21, 2013

I love the won ton wrappers baked in cups! To me it is so much easier than trying to fold and seal them. I filled these with chopped cabbage, carrots, & onion, sauteing in sesame oil, seasoned with ginger, garlic, soy sauce, & pepper. I added cooked chicken sausages (garlic flavor, chopped in the food processor). Then I added an egg white after removing from heat. I filled the pre-baked won tons and baked for about 10 min. I made a meal out of these by serving them with rice and additional soy sauce. Even my pickiest boy really liked these!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

sarahBcooks

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

Reviewed: Feb. 15, 2013

I make these but with a little difference. First of all, I brown the meat first, and drain it well. I would think the wontons would be full of grease if not browning first, and not totally done making the sausage gummy as one reviewer said. I also add an extra 1/2 cup of each cheese. Instead of the ranch dressing, I add 2 cups sour cream and a packet of Hidden Valley Dressing mix..adding the sour cream after removing from the heat. After filling, they only need to be baked for 5-8 mins. I'm surprised 15 mins doesn't totally burn the edges of the wontons. made these for christmas day and they were a bit hit

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cheryl

Reviewed: Feb. 13, 2013

Easy and delicious! Made them quickly for an appetizer!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

denglest

Reviewed: Jan. 22, 2013

These are great. I added a small amount of diced red pepper when I was frying the Italian Sausage. These go fast so make many.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

happycook

Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

Reviewed: Jan. 11, 2013

Also works well with filo cups

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

deelish81

Reviewed: Jan. 6, 2013

I have made these at parties for years and they are always a hit! Some tips and changes: I use garlic/cheese sausage and take it out of the casing before I cook it. I chop it up so it crumbles nicely. Also, I brush a small amount of olive oil on each wonton before I place them in the mini muffin tin. This helps crisp and brown them slightly. In addition to the black olives, I also add diced red peppers, which gives it a nice color as well as flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julie-Ane

Reviewed: Dec. 25, 2012

This a wonderful recipe! Everyone loved it! I added some black beans and diced green chile to make it a little Southwest. Everyone was asking for the recipe. I will definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mkueny

Reviewed: Sep. 5, 2012

I have made these for poker night at our house. I always precook the filling. I have also used this as a base for other fillings including a Mexican filling with Chorizo and cheddar cheese with green onions instead of olives. HAve fun with this and play with it.

Was this review helpful? [ YES ]
0 users found this review helpful