18 Delicious Wonton Appetizer Recipes Perfect for Parties

There’s something magical about bite-sized wontons that instantly elevates any gathering. Whether you’re hosting a casual get-together or a festive celebration, these 18 irresistible appetizer recipes will transform your party spread. From crispy fried delights to delicate steamed parcels, discover creative fillings and dipping sauces that will have your guests coming back for more. Get ready to become the appetizer hero at your next event!

Crispy Pork and Shrimp Wontons with Sweet Chili Sauce

A perfectly crisp wonton with tender pork and shrimp filling dipped in sweet chili sauce makes for an irresistible appetizer that’s surprisingly approachable to prepare at home. Assembling these little parcels requires just a few key techniques I’ll walk you through step by step, ensuring you achieve restaurant-quality results with confidence. Let’s begin with gathering our precisely measured ingredients before diving into the methodical folding and frying process.

Ingredients

• 8 ounces ground heritage-breed pork shoulder
• 4 ounces wild-caught shrimp, peeled, deveined, and finely minced
• 2 tablespoons tamari
• 1 tablespoon toasted sesame oil
• 2 teaspoons freshly grated ginger root
• 1 large pasture-raised egg, lightly beaten
• 24 square wonton wrappers
• 4 cups peanut oil for frying
• 1/2 cup sweet chili sauce for serving

Instructions

1. Combine ground heritage-breed pork shoulder, finely minced wild-caught shrimp, tamari, toasted sesame oil, and freshly grated ginger root in a medium mixing bowl.
2. Add lightly beaten pasture-raised egg to the pork and shrimp mixture.
3. Mix filling ingredients thoroughly with a fork until fully incorporated and slightly sticky.
4. Place one square wonton wrapper on a clean work surface with one corner pointing toward you.
5. Spoon one level teaspoon of filling into the center of the wrapper.
6. Dip your fingertip in water and moisten all four edges of the wrapper.
7. Fold the wrapper diagonally to form a triangle, pressing edges firmly to seal.
8. Bring the two side corners together beneath the filling and press to adhere, creating the classic wonton shape.
9. Repeat steps 4-8 with remaining wrappers and filling, keeping completed wontons under a damp cloth to prevent drying.
10. Heat 4 cups peanut oil in a heavy-bottomed Dutch oven to 350°F, verified with a deep-fry thermometer.
11. Carefully lower 6-8 wontons into the hot oil using a spider strainer.
12. Fry for 2-3 minutes until golden brown and crispy, turning occasionally with the spider strainer for even coloring.
13. Remove fried wontons from oil and drain on a wire rack set over a sheet pan.
14. Continue frying remaining wontons in batches, maintaining oil temperature at 350°F between batches.
15. Serve immediately with 1/2 cup sweet chili sauce for dipping. Golden wontons emerge from the fryer with an audible crackle giving way to the succulent pork and shrimp interior. The contrast between the crisp shell and tender filling creates wonderful textural complexity, while the sweet chili sauce provides the perfect balance of heat and sweetness. For an elegant presentation, arrange them on a banana leaf with fresh cilantro sprigs and serve alongside an Asian slaw for a complete meal.

Cream Cheese and Crab Rangoon Wonton Cups

Perfectly crispy, creamy, and savory, these Cream Cheese and Crab Rangoon Wonton Cups are an elegant yet approachable appetizer that transforms simple ingredients into impressive bites. Preparing them involves methodically assembling the components and baking until golden, resulting in a delightful contrast of textures. Follow these precise steps to create restaurant-quality wonton cups with minimal fuss.

Ingredients

– 24 square wonton wrappers
– 8 ounces full-fat cream cheese, softened to room temperature
– 6 ounces lump crab meat, carefully picked for shells
– 2 tablespoons finely minced scallions
– 1 teaspoon freshly grated ginger root
– 1 tablespoon low-sodium soy sauce
– 1 teaspoon toasted sesame oil
– Nonstick cooking spray

Instructions

1. Preheat your oven to 375°F (190°C) and lightly spray two 12-cup mini muffin tins with nonstick cooking spray.
2. Gently press one wonton wrapper into each muffin cup, ensuring the corners point upward to form cup shapes.
3. Bake the empty wonton cups for 6-8 minutes until lightly golden and crisp, watching carefully to prevent over-browning.
4. While the cups bake, combine the softened cream cheese, lump crab meat, minced scallions, grated ginger, soy sauce, and toasted sesame oil in a medium mixing bowl.
5. Fold the ingredients together gently with a spatula to maintain the crab’s delicate texture, being careful not to overmix.
6. Remove the partially baked wonton cups from the oven and evenly divide the cream cheese-crab mixture among them using a small spoon.
7. Return the filled cups to the oven and bake for 10-12 minutes until the filling is heated through and the wonton edges are deep golden brown.
8. Let the rangoon cups cool in the pans for 5 minutes before carefully transferring them to a serving platter with a small offset spatula.

Lightly crisp wonton shells give way to a luxuriously creamy, savory filling with subtle sweetness from the crab and aromatic depth from ginger and sesame. The contrasting textures make these ideal for passing at gatherings, or serve them alongside a bright, citrus-dressed salad to cut through the richness.

Spicy Szechuan Wontons with Peanut Sauce

Bold flavors and satisfying textures await in this Szechuan-inspired wonton dish that balances heat with nutty richness. Building these delicate parcels requires patience but rewards with complex layers of spice and umami that will transport your palate straight to the streets of Chengdu. Follow these precise steps to create restaurant-quality dumplings in your own kitchen.

Ingredients

• 1 pound ground heritage-breed pork shoulder
• 2 tablespoons finely minced fresh ginger root
• 3 cloves garlic, microplaned
• 2 tablespoons Szechuan chili oil
• 1 tablespoon premium light soy sauce
• 1 teaspoon toasted sesame oil
• 24 square wonton wrappers
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup creamy natural peanut butter
• 2 tablespoons black vinegar
• 1 tablespoon honey
• 2 tablespoons chopped roasted peanuts
• 1 tablespoon sliced scallions
• 4 cups filtered water

Instructions

1. Combine ground heritage-breed pork shoulder, finely minced fresh ginger root, microplaned garlic, Szechuan chili oil, premium light soy sauce, and toasted sesame oil in a medium mixing bowl.
2. Mix filling ingredients thoroughly with a fork until uniformly combined, about 2 minutes.
3. Place one square wonton wrapper on a clean work surface.
4. Brush edges of wonton wrapper lightly with beaten pasture-raised egg using a pastry brush.
5. Place one teaspoon of pork filling in the center of the wrapper.
6. Fold wrapper diagonally to form a triangle, pressing edges firmly to seal.
7. Bring opposite corners of the triangle together and press to adhere, creating the classic wonton shape.
8. Repeat steps 3-7 with remaining wrappers and filling.
9. Bring 4 cups filtered water to a rolling boil in a large stockpot over high heat.
10. Carefully lower wontons into boiling water using a slotted spoon.
11. Reduce heat to maintain a gentle simmer at 200°F.
12. Cook wontons for 4-5 minutes until they float to the surface and wrappers become translucent.
13. Whisk together creamy natural peanut butter, black vinegar, and honey in a small bowl until smooth.
14. Thin sauce with 2 tablespoons of hot cooking water from the wonton pot, whisking continuously.
15. Divide peanut sauce evenly between four serving bowls.
16. Remove cooked wontons from water with a slotted spoon, allowing excess water to drain.
17. Arrange 6 wontons in each bowl over the peanut sauce.
18. Sprinkle with chopped roasted peanuts and sliced scallions.

Slippery wonton skins give way to juicy pork filling that bursts with ginger and garlic notes. The peanut sauce provides creamy contrast to the Szechuan chili oil’s lingering heat, while black vinegar cuts through the richness. For an elegant presentation, serve these wontons in shallow bowls with extra chili oil drizzled around the perimeter and fresh cilantro sprigs as garnish.

Baked Wonton Chips with Avocado Dip

Wondering how to transform simple wonton wrappers into crispy, golden chips perfect for dipping? This methodical approach yields perfectly baked wonton chips with a creamy avocado dip that balances rich flavors with satisfying crunch. Follow each step precisely for restaurant-quality results at home.

Ingredients

– 12 square wonton wrappers, each sliced diagonally into triangles
– 2 tablespoons extra-virgin olive oil
– ¼ teaspoon fine sea salt
– ⅛ teaspoon freshly ground black pepper
– 2 ripe Hass avocados, halved and pitted
– 1 tablespoon freshly squeezed lime juice
– 2 tablespoons Greek yogurt
– 1 small garlic clove, minced
– 1 tablespoon finely chopped fresh cilantro
– ⅛ teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F and position one rack in the upper third of the oven.
2. Arrange the wonton triangles in a single layer on two parchment-lined baking sheets.
3. Brush both sides of each triangle lightly with extra-virgin olive oil using a pastry brush.
4. Sprinkle the triangles evenly with fine sea salt and freshly ground black pepper.
5. Bake for 6-8 minutes until the edges turn golden brown and the centers become crisp.
6. Scoop the avocado flesh into a medium mixing bowl using a spoon.
7. Add the freshly squeezed lime juice immediately to prevent browning.
8. Mash the avocados with a fork until smooth but slightly textured.
9. Fold in the Greek yogurt until fully incorporated.
10. Stir in the minced garlic clove and finely chopped fresh cilantro.
11. Transfer the dip to a serving bowl and sprinkle with smoked paprika.
12. Serve the baked wonton chips warm alongside the avocado dip.

Offering a delightful contrast, these chips maintain a delicate crispness that yields easily to the dip’s creamy texture. The avocado’s richness is brightened by lime’s acidity, while smoked paprika adds subtle smokiness. For an elegant presentation, arrange the chips standing upright around the dip bowl or garnish with additional cilantro sprigs.

Mini Wonton Tacos with Ground Chicken

Just when you thought tacos couldn’t get more inventive, these bite-sized wonton tacos with ground chicken bring delightful crunch and flavor in every miniature package. Join me in creating these perfect party appetizers that combine Asian-inspired wrappers with classic taco fillings for a fusion experience your guests will adore.

Ingredients

– 24 square wonton wrappers
– 1 lb ground chicken
– 2 tbsp avocado oil
– 1/2 cup finely diced yellow onion
– 2 garlic cloves, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup tomato paste
– 1/4 cup chicken stock
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled cotija cheese
– 1/2 cup pico de gallo
– 1/4 cup Mexican crema

Instructions

1. Preheat your oven to 375°F and lightly brush two standard muffin tins with avocado oil using a pastry brush.
2. Gently press one wonton wrapper into each muffin cup, forming a taco shell shape with the corners pointing upward.
3. Bake the wonton shells for 8-10 minutes until golden brown and crisp, rotating the pans halfway through for even browning.
4. Heat the remaining avocado oil in a large skillet over medium-high heat until shimmering.
5. Add the finely diced yellow onion and sauté for 3-4 minutes until translucent and fragrant.
6. Incorporate the minced garlic cloves and cook for 30 seconds until aromatic but not browned.
7. Add the ground chicken to the skillet, breaking it apart with a wooden spoon into small crumbles.
8. Cook the chicken for 5-6 minutes until no pink remains, stirring frequently to ensure even cooking.
9. Sprinkle the chili powder, ground cumin, and smoked paprika over the chicken mixture, stirring to coat evenly.
10. Stir in the tomato paste and cook for 1 minute to deepen the flavor profile.
11. Pour in the chicken stock, scraping any browned bits from the bottom of the skillet.
12. Simmer the mixture for 3-4 minutes until the liquid has reduced and the filling thickens.
13. Remove the skillet from heat and fold in the shredded Monterey Jack cheese until melted and incorporated.
14. Spoon approximately 1 tablespoon of the chicken filling into each baked wonton shell.
15. Top each mini taco with chopped fresh cilantro, crumbled cotija cheese, and pico de gallo.
16. Drizzle Mexican crema over the assembled tacos in a zigzag pattern for visual appeal.
Crunchy wonton shells provide the perfect textural contrast to the savory, spiced chicken filling, while the cool crema and fresh pico de gallo balance the warmth of the spices. Consider serving these on a tiered stand for parties or alongside a jicama slaw for a complete meal that showcases the beautiful fusion of flavors.

Cheesy Spinach and Artichoke Wonton Bites

Frequently, party appetizers require extensive preparation, but these elegant wonton bites deliver sophisticated flavor with surprisingly simple assembly. Following these methodical steps will ensure perfectly crisp, golden-brown cups filled with creamy, savory filling every time.

Ingredients

• 24 square wonton wrappers
• 2 tablespoons clarified butter, melted
• 8 ounces cream cheese, softened to room temperature
• 1/2 cup full-fat Greek yogurt
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 cup shredded low-moisture mozzarella cheese
• 1 cup frozen chopped spinach, thoroughly thawed and squeezed dry
• 1 cup canned artichoke hearts, drained and finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F and lightly brush two 12-cup mini muffin tins with 1 tablespoon of the melted clarified butter using a pastry brush.
2. Gently press one wonton wrapper into each muffin cup, ensuring the corners point upward and the wrapper sits flush against the sides and bottom.
3. Brush the interior of each wonton wrapper with the remaining tablespoon of melted clarified butter, coating all surfaces evenly.
4. Bake the empty wonton cups for exactly 6 minutes at 375°F until the edges just begin to turn light golden brown and become slightly rigid.
5. While the wonton cups bake, combine the softened cream cheese and Greek yogurt in a medium mixing bowl, whisking vigorously until completely smooth and no lumps remain.
6. Fold in the grated Parmigiano-Reggiano, shredded mozzarella, squeezed-dry spinach, chopped artichoke hearts, minced garlic, grated nutmeg, and smoked paprika until evenly distributed.
7. Remove the partially baked wonton cups from the oven and immediately fill each cup with exactly 1 heaping tablespoon of the spinach-artichoke mixture, mounding it slightly in the center.
8. Return the filled wonton cups to the oven and bake for 12-14 minutes at 375°F until the filling is bubbly around the edges and the wonton edges are deep golden brown.
9. Let the baked wonton bites rest in the muffin tins for 3 minutes before transferring to a wire cooling rack using a small offset spatula.

Outstandingly, these bites achieve a perfect textural contrast between the shatteringly crisp wonton shell and the luxuriously creamy, savory filling. The nutmeg and smoked paprika provide subtle warmth that complements the briny artichokes and earthy spinach beautifully. For an elegant presentation, garnish with microgreens and serve alongside a chilled rosé to cut through the richness.

Honey Garlic Wonton-Wrapped Shrimp

Mastering this elegant appetizer requires careful attention to technique, but the reward is perfectly crisp wonton-wrapped shrimp with a glossy honey garlic glaze that will impress any guest. My methodical approach ensures even cooking and maximum flavor development at each stage. Follow these precise steps for restaurant-quality results in your own kitchen.

Ingredients

– 1 pound large wild-caught shrimp (16-20 count), peeled and deveined with tails intact
– 16 square wonton wrappers
– 3 tablespoons clarified butter, melted
– 1/4 cup raw honey
– 4 garlic cloves, microplaned
– 2 tablespoons tamari
– 1 teaspoon freshly grated ginger root
– 1/4 teaspoon crushed red pepper flakes
– 2 tablespoons rice vinegar
– 1 tablespoon toasted sesame oil
– 2 scallions, thinly sliced on the bias

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper adhesion to the wonton wrappers.
2. Place one wonton wrapper on a clean work surface and brush the edges lightly with clarified butter using a pastry brush.
3. Position one shrimp diagonally across the wrapper with the tail extending beyond the corner.
4. Fold the bottom corner over the shrimp body, then roll tightly toward the opposite corner, creating a neat cylinder.
5. Repeat this wrapping process with all remaining shrimp and wonton wrappers.
6. Arrange the wrapped shrimp in a single layer on a parchment-lined baking sheet.
7. Brush the exterior of each wrapped shrimp with the remaining clarified butter.
8. Bake at 400°F for 12-14 minutes until the wontons turn golden brown and crisp.
9. Meanwhile, combine honey, microplaned garlic, tamari, grated ginger, and red pepper flakes in a small saucepan.
10. Simmer the sauce mixture over medium heat for 3-4 minutes until it thickens slightly and becomes glossy.
11. Remove the sauce from heat and stir in rice vinegar and toasted sesame oil.
12. Transfer the baked shrimp to a serving platter and immediately brush generously with the honey garlic glaze.
13. Garnish with thinly sliced scallions scattered evenly over the shrimp.

Each bite delivers a satisfying crunch from the perfectly baked wonton wrapper followed by the sweet-savory glaze that clings to the plump shrimp. The microplaned garlic distributes evenly throughout the sauce without any harsh chunks, while the rice vinegar provides just enough acidity to balance the honey’s sweetness. For an elegant presentation, serve these arranged around a small bowl of extra dipping sauce with the tails creating convenient handles for your guests.

Vegetable Spring Roll Wonton Cups

Often, the most delightful appetizers transform humble ingredients into elegant, bite-sized creations. Our vegetable spring roll wonton cups achieve precisely this, offering a crisp vessel filled with vibrant, aromatic vegetables. Let’s methodically build these impressive starters from the ground up.

Ingredients

• 24 square wonton wrappers
• 2 tablespoons clarified butter, melted
• 1 tablespoon toasted sesame oil
• 1 cup finely julienned carrots
• 1 cup thinly sliced Napa cabbage
• ½ cup matchstick-cut shiitake mushrooms
• 2 tablespoons tamari
• 1 teaspoon freshly grated ginger
• 1 garlic clove, microplaned
• ½ teaspoon rice vinegar
• ¼ teaspoon white pepper
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the interior of each mini muffin tin cavity with melted clarified butter using a pastry brush.
3. Gently press one wonton wrapper into each prepared muffin cup, ensuring the corners point upward.
4. Bake the wonton cups for 8-10 minutes, or until the edges turn a light golden brown and become crisp.
5. Transfer the baked wonton cups to a wire cooling rack to preserve their crisp texture.
6. Heat the toasted sesame oil in a large skillet over medium-high heat until it shimmers.
7. Sauté the julienned carrots, sliced Napa cabbage, and matchstick-cut shiitake mushrooms for 4-5 minutes, until the vegetables are tender-crisp.
8. Add the microplaned garlic and freshly grated ginger to the skillet, stirring constantly for 30 seconds until fragrant.
9. Deglaze the skillet with tamari and rice vinegar, scraping any browned bits from the bottom.
10. Season the vegetable mixture with white pepper, stirring to incorporate evenly.
11. Remove the skillet from the heat and fold in the chopped fresh cilantro.
12. Spoon the warm vegetable filling evenly into the cooled wonton cups.

Here, the contrast between the shatteringly crisp wonton shell and the savory, tender vegetable filling creates a dynamic textural experience. The aromatic ginger and garlic meld beautifully with the umami-rich tamari, while the fresh cilantro provides a bright finish. For a stunning presentation, arrange these cups on a platter garnished with additional cilantro sprigs and serve immediately while the wontons retain their perfect crunch.

Buffalo Chicken Wonton Poppers

Crafting these Buffalo Chicken Wonton Poppers transforms simple ingredients into crowd-pleasing appetizers with minimal effort. Combining the zesty kick of buffalo sauce with the satisfying crunch of fried wontons creates a perfect balance of heat and texture that will disappear quickly at any gathering.

Ingredients

– 1 lb boneless, skinless chicken breast, poached and shredded
– ½ cup Frank’s RedHot sauce
– 4 oz cream cheese, softened to room temperature
– ¼ cup crumbled blue cheese
– 24 square wonton wrappers
– 2 cups vegetable oil for frying
– ¼ cup finely chopped celery
– 2 tbsp unsalted butter, melted
– 1 large pasture-raised egg, lightly beaten

Instructions

1. Combine the shredded chicken, softened cream cheese, Frank’s RedHot sauce, crumbled blue cheese, and finely chopped celery in a medium mixing bowl until fully incorporated.
2. Place 1 tablespoon of the chicken mixture in the center of each wonton wrapper.
3. Brush the edges of each wrapper with the lightly beaten egg using a pastry brush.
4. Fold each wrapper diagonally to form a triangle, pressing firmly to seal the edges and remove any air pockets.
5. Heat 2 cups of vegetable oil in a heavy-bottomed Dutch oven to 350°F, monitoring with a deep-fry thermometer.
6. Carefully lower 4-5 wontons into the hot oil using a spider strainer and fry for 2-3 minutes until golden brown and crisp.
7. Transfer the fried wontons to a wire rack set over a baking sheet to drain excess oil.
8. Brush the warm poppers with melted unsalted butter for added richness and shine.
9. Serve immediately while the exterior remains crisp and the interior filling is hot.

Beyond their initial crunch, these poppers reveal a creamy, tangy interior that perfectly balances the buffalo sauce’s heat. The blue cheese adds a sophisticated sharpness that cuts through the richness, making them ideal for serving alongside crisp celery sticks and extra buffalo sauce for dipping at your next game day gathering.

Teriyaki Beef Wonton Skewers

Often overlooked in appetizer menus, these skewers transform classic Asian flavors into handheld perfection that even novice cooks can master with careful attention to technique. Our methodical approach ensures each component—from the marinated beef to the delicate wonton wrappers—achieves ideal texture and flavor balance.

Ingredients

– 1 pound prime beef sirloin, thinly sliced against the grain
– 24 square wonton wrappers
– ½ cup premium soy sauce
– ¼ cup mirin
– 2 tablespoons raw honey
– 1 tablespoon freshly grated ginger root
– 2 garlic cloves, microplaned
– 1 tablespoon toasted sesame oil
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch slurry (1:1 ratio with cold water)
– 16 bamboo skewers, soaked in water for 30 minutes
– 2 tablespoons neutral avocado oil
– 1 tablespoon toasted white sesame seeds
– 2 scallions, finely bias-cut

Instructions

1. Combine ½ cup premium soy sauce, ¼ cup mirin, 2 tablespoons raw honey, 1 tablespoon freshly grated ginger root, 2 microplaned garlic cloves, and 1 tablespoon toasted sesame oil in a medium bowl, whisking until fully emulsified.
2. Add 1 pound thinly sliced prime beef sirloin to the marinade, ensuring each piece is fully coated, then refrigerate for exactly 45 minutes to tenderize without breaking down the protein structure.
3. Remove beef from marinade, reserving the liquid, and pat each slice completely dry with paper towels to ensure proper searing.
4. Thread one marinated beef slice onto each soaked bamboo skewer, leaving 2 inches of handle space at the bottom.
5. Heat 2 tablespoons neutral avocado oil in a large cast-iron skillet over medium-high heat until it shimmers, about 375°F.
6. Sear beef skewers for 90 seconds per side until a deep caramelized crust forms, working in batches to avoid overcrowding.
7. Transfer seared skewers to a wire rack set over a baking sheet to maintain crispness while preparing the sauce.
8. Pour reserved marinade into the same skillet and bring to a vigorous boil for 2 full minutes to eliminate any bacterial concerns.
9. Whisk 1 tablespoon cornstarch slurry into the boiling marinade until the sauce thickens to a glossy, nappe consistency that coats the back of a spoon.
10. Reduce heat to low and stir in 2 tablespoons rice vinegar to brighten the teriyaki glaze.
11. Brush each beef skewer generously with the reduced teriyaki glaze using a pastry brush.
12. Cut 24 square wonton wrappers into 1-inch wide strips using a sharp chef’s knife for clean edges.
13. Carefully wrap one wonton strip around each glazed beef skewer in a spiral pattern, pressing gently to adhere.
14. Arrange wrapped skewers on a parchment-lined baking sheet and bake at 400°F for 6-8 minutes until wontons turn golden brown and crisp.
15. Garnish finished skewers with 1 tablespoon toasted white sesame seeds and 2 finely bias-cut scallions.

Expertly balancing textures, these skewers offer the satisfying crunch of baked wontons against the tender, umami-rich beef. The caramelized teriyaki glaze provides a sweet-savory contrast that makes them perfect for passing at parties or serving over steamed jasmine rice for a complete meal.

Pesto and Mozzarella Wonton Triangles

Sometimes the most delightful appetizers emerge from unexpected culinary combinations, and these pesto and mozzarella wonton triangles perfectly exemplify that creative spirit. Starting with store-bought wonton wrappers makes this recipe wonderfully accessible, while the vibrant basil pesto and creamy fresh mozzarella create a sophisticated flavor profile that will impress your guests from the very first bite.

Ingredients

• 24 square wonton wrappers
• 1/2 cup high-quality basil pesto
• 8 ounces fresh mozzarella cheese, finely diced
• 2 tablespoons extra virgin olive oil
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Lay 6 wonton wrappers on a clean work surface, keeping the remaining wrappers covered with a damp kitchen towel to prevent drying.
3. Brush each wrapper lightly with the beaten egg using a pastry brush, ensuring complete coverage to the edges.
4. Place 1 teaspoon of basil pesto in the center of each egg-brushed wrapper, spreading it slightly without reaching the edges.
5. Top the pesto with 1 teaspoon of diced fresh mozzarella, distributing the cheese evenly over the pesto layer.
6. Sprinkle a pinch of grated Parmigiano-Reggiano over the mozzarella on each wrapper.
7. Fold each wrapper diagonally to form a triangle, pressing the edges firmly to seal and remove any air pockets.
8. Transfer the sealed triangles to the prepared baking sheet, arranging them in a single layer with about 1 inch of space between each.
9. Brush the tops of the triangles with extra virgin olive oil using a clean pastry brush.
10. Bake for 12-14 minutes until the edges turn golden brown and the triangles become crisp.
11. Remove from the oven and let rest on the baking sheet for 2 minutes before serving.

Keep in mind that the crisp, golden wonton wrappers provide a satisfying crunch that contrasts beautifully with the molten mozzarella center, while the basil pesto adds an herbaceous brightness that cuts through the richness. For an elegant presentation, serve these triangles alongside a simple marinara dipping sauce or arrange them on a platter garnished with fresh basil leaves for a restaurant-worthy appetizer.

Sweet and Sour Wonton Meatballs

A delightful fusion of Chinese-American flavors, these sweet and sour wonton meatballs combine the satisfying texture of ground pork with crispy wonton wrappers. As your cooking instructor, I’ll guide you through each precise step to ensure perfect results every time. You’ll master the technique of creating tender meatballs with a golden, crunchy exterior that holds the vibrant sauce beautifully.

Ingredients

– 1 pound ground pork shoulder
– 12 square wonton wrappers
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons tamari
– 1 tablespoon rice vinegar
– 2 teaspoons freshly grated ginger
– 1 teaspoon toasted sesame oil
– ½ cup pineapple juice
– ¼ cup brown sugar
– 2 tablespoons ketchup
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 4 cups peanut oil for frying
– 2 tablespoons sliced scallions

Instructions

1. Combine 1 pound ground pork shoulder, 1 lightly beaten pasture-raised egg, 2 tablespoons tamari, 1 tablespoon rice vinegar, 2 teaspoons freshly grated ginger, and 1 teaspoon toasted sesame oil in a large mixing bowl.
2. Mix the ingredients thoroughly with your hands until fully incorporated, about 2 minutes of continuous folding and pressing.
3. Portion the pork mixture into 12 equal balls using a 1-tablespoon cookie scoop for consistent sizing.
4. Wrap each pork ball with a single wonton wrapper, moistening the edges with water and pressing firmly to seal completely.
5. Heat 4 cups peanut oil in a heavy-bottomed Dutch oven to 350°F, verified with a deep-fry thermometer.
6. Carefully lower 6 wrapped meatballs into the hot oil using a spider strainer, maintaining oil temperature between 345-355°F.
7. Fry the first batch for 3-4 minutes until golden brown and crispy, turning occasionally with tongs for even coloring.
8. Remove the cooked meatballs to a wire rack set over a sheet pan using the spider strainer, allowing excess oil to drain.
9. Repeat the frying process with the remaining 6 meatballs, bringing oil back to 350°F between batches.
10. Combine ½ cup pineapple juice, ¼ cup brown sugar, and 2 tablespoons ketchup in a small saucepan over medium heat.
11. Whisk the sauce mixture continuously until the brown sugar fully dissolves and small bubbles form around the edges, about 3 minutes.
12. Create a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water in a separate small bowl until smooth.
13. Slowly drizzle the cornstarch slurry into the simmering sauce while whisking constantly to prevent lumps.
14. Cook the thickened sauce for 1 additional minute until glossy and coating the back of a spoon, then remove from heat.
15. Toss all 12 fried meatballs in the warm sweet and sour sauce until evenly coated.
16. Transfer the sauced meatballs to a serving platter and garnish with 2 tablespoons sliced scallions.Your finished meatballs should have a satisfying contrast between the crispy wonton exterior and juicy pork interior. The sweet and tangy sauce clings beautifully to each textured surface, creating layers of flavor in every bite. Consider serving them over jasmine rice with steamed broccoli for a complete meal, or arrange them as appetizers with decorative skewers for easy party serving.

BBQ Pulled Pork Wonton Sliders

Brimming with savory-sweet flavors and contrasting textures, these BBQ pulled pork wonton sliders transform simple ingredients into an impressive appetizer through careful layering and precise cooking techniques. By using wonton wrappers as edible vessels, we create perfectly portioned bites that balance tender meat with crisp pastry in every mouthful. Follow these methodical steps to achieve restaurant-quality results in your own kitchen.

Ingredients

• 24 square wonton wrappers
• 2 cups slow-cooked pulled pork shoulder
• ¾ cup artisanal barbecue sauce
• 1 tablespoon clarified butter, melted
• ½ cup aged white cheddar cheese, finely grated
• ¼ cup bread and butter pickles, thinly sliced
• 2 tablespoons fresh chives, minced
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons whole milk
• Fine sea salt for seasoning

Instructions

1. Preheat your oven to 375°F and line a standard baking sheet with parchment paper.
2. Brush one side of each wonton wrapper with melted clarified butter using a pastry brush.
3. Press each buttered wonton wrapper into the cups of a mini muffin tin, creating cup shapes.
4. Bake the wonton cups for 6-8 minutes until golden brown and crisp, watching carefully to prevent burning.
5. Combine the pulled pork shoulder and artisanal barbecue sauce in a medium mixing bowl.
6. Fill each baked wonton cup with approximately 1 tablespoon of the pork mixture.
7. Sprinkle aged white cheddar cheese evenly over the pork filling in each cup.
8. Return the filled wonton cups to the oven and bake for 4-5 minutes until the cheese melts completely.
9. Whisk together the lightly beaten pasture-raised egg and whole milk in a small bowl.
10. Remove the sliders from the oven and immediately brush the edges with the egg wash mixture.
11. Garnish each slider with thinly sliced bread and butter pickles and minced fresh chives.
12. Season lightly with fine sea salt just before serving.

Creating these sliders yields wonderfully textural contrasts between the shatteringly crisp wonton cups and the succulent, slow-cooked pork filling. The sharpness of aged cheddar cuts through the sweetness of the barbecue sauce, while the pickles provide necessary acidity to balance the richness. Consider serving these on a wooden board with extra barbecue sauce for dipping, or arrange them atop a bed of microgreens for an elegant presentation that highlights their miniature perfection.

Thai-Inspired Coconut Curry Wonton Bites

Fusing the aromatic complexity of Thai cuisine with the satisfying crunch of wonton wrappers, these coconut curry bites transform simple ingredients into elegant appetizers. Following these methodical steps will ensure perfectly crisp exteriors surrounding a fragrant, creamy filling that balances sweet, spicy, and savory notes in every bite.

Ingredients

– 24 square wonton wrappers
– 1 lb ground chicken thigh meat
– 1 tbsp virgin coconut oil
– 3 tbsp Thai red curry paste
– 1 cup full-fat coconut milk
– 2 tbsp fish sauce
– 1 tbsp palm sugar, finely grated
– 2 kaffir lime leaves, finely chiffonaded
– ¼ cup fresh cilantro stems, minced
– 1 quart peanut oil for frying
– ¼ cup roasted peanuts, finely crushed
– 2 scallions, green parts only, thinly bias-cut

Instructions

1. Heat virgin coconut oil in a 10-inch skillet over medium heat until it shimmers, about 90 seconds.
2. Add ground chicken thigh meat and cook for 4 minutes, breaking it into small crumbles with a wooden spatula.
3. Stir in Thai red curry paste and cook for 1 minute until fragrant, coating all chicken particles evenly.
4. Pour in full-fat coconut milk, scraping the skillet bottom to incorporate any browned bits.
5. Add fish sauce and finely grated palm sugar, stirring continuously until the sugar fully dissolves.
6. Simmer the mixture for 8 minutes until it thickens to a paste-like consistency that holds its shape.
7. Remove from heat and fold in chiffonaded kaffir lime leaves and minced cilantro stems.
8. Transfer the filling to a shallow bowl and refrigerate for 20 minutes until completely cool.
9. Place 1 tablespoon of chilled filling in the center of each wonton wrapper.
10. Brush the wrapper edges lightly with water using a pastry brush.
11. Fold the wrapper diagonally to form a triangle, pressing edges firmly to seal.
12. Bring the two opposite points together beneath the filling and press to adhere, creating a tortellini shape.
13. Heat peanut oil in a 3-quart Dutch oven to 350°F, verified with a deep-fry thermometer.
14. Fry 6 wontons at a time for 2 minutes until golden brown, turning once with a spider strainer.
15. Drain on a wire rack set over a sheet pan for 1 minute per batch.
16. Arrange the wontons on a serving platter and garnish with finely crushed roasted peanuts and bias-cut scallion greens.

Serving these immediately captures the contrast between the shatteringly crisp wrapper and the velvety coconut curry interior. The finishing crunch of peanuts and fresh scallion cut through the rich filling, while the kaffir lime leaves provide a floral high note that lingers pleasantly. For an interactive presentation, accompany with small bowls of extra fish sauce for dipping and lime wedges for squeezing.

Bacon and Cheddar Wonton Crisps

Kicking off our culinary adventure, these Bacon and Cheddar Wonton Crisps transform simple ingredients into elegant appetizers perfect for any gathering. Let’s methodically walk through each precise step to ensure your success in the kitchen.

Ingredients

– 12 thin-cut artisanal bacon slices, finely diced
– 1 cup sharp white cheddar cheese, freshly grated
– 24 square wonton wrappers
– 2 tablespoons clarified butter, melted
– 1/4 cup crème fraîche
– 2 tablespoons fresh chives, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Place the finely diced artisanal bacon in a cold skillet and cook over medium heat for 8-10 minutes until crisp and rendered.
3. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon to drain excess fat.
4. Combine the freshly grated sharp white cheddar cheese, minced fresh chives, smoked paprika, and freshly ground black pepper in a medium mixing bowl.
5. Arrange the square wonton wrappers in a single layer on the prepared baking sheets.
6. Lightly brush each wonton wrapper with the melted clarified butter using a pastry brush.
7. Spoon approximately 1 teaspoon of the cheese mixture onto the center of each buttered wonton wrapper.
8. Top each cheese-covered wonton with 1/2 teaspoon of the crisp bacon pieces.
9. Bake in the preheated oven for 9-11 minutes until the edges turn golden brown and the cheese is fully melted.
10. Remove the baking sheets from the oven and let the crisps cool on the sheets for 3 minutes to set.
11. Transfer the crisps to a serving platter using a thin spatula.
12. Garnish each crisp with a small dollop of crème fraîche using a piping bag or teaspoon. Crisp wonton wrappers provide the perfect textural foundation for the rich, melted cheddar and smoky bacon. The creamy crème fraîche garnish balances the saltiness while adding visual appeal. Consider serving these alongside a chilled craft beer or as an elegant accompaniment to tomato bisque.

Lemon Pepper Wonton-Wrapped Scallops

Recently, I discovered that wrapping delicate scallops in crispy wonton wrappers creates an extraordinary textural contrast that elevates this simple seafood dish into restaurant-quality territory. Let me guide you through creating these elegant Lemon Pepper Wonton-Wrapped Scallops with precision and confidence.

Ingredients

– 12 large dry-packed sea scallops, patted dry
– 12 square wonton wrappers
– 2 tablespoons clarified butter, melted
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon freshly cracked black pepper
– ½ teaspoon fine sea salt
– ¼ cup grapeseed oil for frying
– 2 tablespoons micro-cilantro for garnish
– 1 lemon, cut into 6 wedges

Instructions

1. Pat 12 large dry-packed sea scallops completely dry using paper towels to ensure proper browning.
2. Combine 2 tablespoons melted clarified butter with 1 tablespoon freshly squeezed lemon juice in a small bowl.
3. Brush each wonton wrapper lightly with the lemon-butter mixture using a pastry brush.
4. Season 12 large dry-packed sea scallops evenly with 1 teaspoon freshly cracked black pepper and ½ teaspoon fine sea salt.
5. Place one seasoned scallop in the center of each buttered wonton wrapper.
6. Fold the wonton wrapper corners up and over the scallop, pressing gently to seal edges.
7. Heat ¼ cup grapeseed oil in a heavy-bottomed skillet over medium-high heat until it reaches 350°F.
8. Carefully place 4 wrapped scallops seam-side down into the hot oil using tongs.
9. Fry for 2 minutes until the bottom develops a golden-brown crust.
10. Flip each scallop carefully and fry for another 90 seconds until evenly browned.
11. Transfer cooked scallops to a wire rack set over a baking sheet to drain excess oil.
12. Repeat the frying process with remaining scallops in batches of 4.
13. Arrange all cooked scallops on a serving platter and garnish with 2 tablespoons micro-cilantro.
14. Serve immediately with 6 lemon wedges arranged around the platter.

Zesty lemon notes cut through the rich, buttery crispness of the golden wonton wrappers, while the interior scallops remain remarkably tender and succulent. The crackling exterior gives way to a perfectly cooked center that practically melts in your mouth. For an elegant presentation, serve these atop a bed of citrus-dressed arugula or alongside a chilled cucumber salad to complement the dish’s bright flavors.

Mushroom and Gruyère Wonton Purses

Delightfully elegant yet surprisingly approachable, these mushroom and Gruyère wonton purses transform simple ingredients into impressive appetizers that will elevate any gathering. During the autumn months when earthy flavors shine, this recipe combines savory mushrooms with nutty cheese in delicate wrappers that cook to perfect tenderness.

Ingredients

• 8 ounces cremini mushrooms, finely diced
• 1 tablespoon clarified butter
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1 cup Gruyère cheese, freshly grated
• 1 tablespoon fresh thyme leaves
• 24 square wonton wrappers
• 1 large pasture-raised egg, lightly beaten
• 2 cups peanut oil for frying
• Flaky sea salt for finishing

Instructions

1. Heat clarified butter in a skillet over medium heat until shimmering.
2. Add minced shallot and cook for 2 minutes until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add finely diced cremini mushrooms and cook for 8-10 minutes until all moisture evaporates and mushrooms develop golden edges.
5. Transfer mushroom mixture to a bowl and cool completely to room temperature, about 15 minutes.
6. Combine cooled mushrooms with freshly grated Gruyère cheese and fresh thyme leaves.
7. Place 1 wonton wrapper on a clean surface and brush edges lightly with beaten egg using a pastry brush.
8. Spoon 1 teaspoon mushroom filling into the center of the wrapper.
9. Gather wrapper edges upward and pinch firmly at the top to form a purse shape, ensuring no filling escapes.
10. Repeat with remaining wrappers and filling, keeping completed purses covered with a damp cloth to prevent drying.
11. Heat peanut oil in a heavy-bottomed pot to 350°F, verified with a deep-fry thermometer.
12. Fry purses in batches of 6 for 2-3 minutes until golden brown and crispy, turning once with a spider strainer.
13. Transfer fried purses to a wire rack set over a baking sheet to drain excess oil.
14. Sprinkle immediately with flaky sea salt while still hot.

Notably crisp exteriors give way to tender, savory interiors where the earthy mushrooms and nutty Gruyère meld beautifully. The delicate crunch contrasts wonderfully with the creamy filling, making these purses perfect for passing as hors d’oeuvres or arranging artfully on a platter with herb-infused dipping sauces. Consider serving them alongside a sharp arugula salad dressed in lemon vinaigrette to cut through the richness.

Caramelized Onion and Goat Cheese Wonton Tartlets

Oven-baked appetizers often intimidate home cooks, but these elegant tartlets transform simple ingredients into impressive bites through careful layering and precise timing. Once you master the caramelization technique, you’ll find these perfect for entertaining or elevating weeknight meals.

Ingredients

• 2 tablespoons clarified butter
• 2 large yellow onions, thinly sliced into half-moons
• 1 teaspoon granulated sugar
• 24 square wonton wrappers
• 4 ounces fresh goat cheese, crumbled
• 2 tablespoons heavy cream
• 1 teaspoon fresh thyme leaves
• ½ teaspoon flaky sea salt
• Freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 24-cup mini muffin tin with clarified butter.
2. Heat remaining clarified butter in a heavy-bottomed skillet over medium-low heat until shimmering.
3. Add thinly sliced onions and cook while stirring occasionally for 15 minutes until translucent.
4. Sprinkle granulated sugar over onions and continue cooking for another 20-25 minutes, stirring every 5 minutes, until deep golden brown.
5. Remove caramelized onions from heat and let cool to room temperature.
6. Gently press one wonton wrapper into each muffin cup, forming a crisp-edged basket.
7. Bake empty wonton cups for 6-8 minutes until edges turn light golden and centers remain pale.
8. Combine crumbled goat cheese with heavy cream in a small bowl, stirring until spreadable but not runny.
9. Spoon ½ teaspoon goat cheese mixture into the bottom of each pre-baked wonton cup.
10. Top cheese layer with 1 teaspoon caramelized onions, distributing evenly.
11. Return filled tartlets to oven and bake for 10-12 minutes until wonton edges turn deep golden brown.
12. Remove tartlets from oven and immediately transfer to a wire rack using a small offset spatula.
13. Sprinkle fresh thyme leaves and flaky sea salt over warm tartlets.
14. Finish with two cracks of black pepper from a mill over the entire batch.

Unbelievably crisp wonton cups provide the perfect vessel for the creamy, tangy goat cheese and sweet-savory onion filling. The contrast between the shatteringly delicate shell and rich interior makes these ideal for passing at cocktail parties, though they’re equally satisfying arranged over a bed of microgreens for a composed starter. That caramelized onion depth develops even more complexity when paired with a dry Riesling or sparkling rosé.

Summary

A fantastic collection of wonton appetizers that will make your next party unforgettable! From crispy bites to savory dumplings, these recipes offer something for every taste. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this roundup on Pinterest so other party hosts can discover these delicious ideas too!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.