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Won Ton Snacks

Won Ton Snacks


"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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32 m servings 86 cals
Serving size has been adjusted!
Original recipe yields 48 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 60
  1. 76 Ratings

Most helpful positive review

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 bo...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 bo...

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.

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 a...

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...

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 ...

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 ...

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.

My daughter Ashley LOVES these. I added more seasonings and folded them in half and deep fried in my fry daddy for our party yesterday. A great appetizer that everyone went nuts over! Thanks Den...

The best! Everyone I've ever made this for raves. I don't add water chestnuts or Thai peanut sauce. Instead I add fresh ginger, finely minced, along with finely chopped green cabbage. Add Th...

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