Gluten Free/Vegan Crispy Wonton Cups

by Brittany on November 1, 2010

Posted November 1, 2010 by Brittany
Gluten/Dairy/Egg/Soy Free and Vegan. Use these Wonton Cups in a Huge array of ways! From Vessels to create a fun Appetizer to a Crunchy Snack to go with Salsa's and Dips!

  • Prep Time :
    30 min
  • Cook Time :
    18 min
  • Ready Time :
    48 min


24 pieces



In my days before going Gluten Free- when hosting a party or having friends over for dinner- one of my favorite things to do was quickly Bake Wonton Dough in Muffin Tins to create little cups which I filled with a variety of things- depending on the time of year- sometimes Id put a fun Salsa or Chutney, cheese and fruit, Meat fillings or even make Mini Tacos. The opportunities are endless.  No matter what direction I took the filling- I found people were always Impressed- (despite how easy it was for me to put them together!)

So. Last week when I created a Wonton Dough- Naturally I needed to test and make sure that it functioned well as the gluten containing baked Wonton Cup. and To my Joy- they turned out Fantastic.

Due to the fact that you have to Make and Roll out the dough- these don’t come together quite as quick as the store purchased Wonton Squares- BUT lets be positive- now at least you CAN have wontons again :) and the dough is extremely easy to work with-  You’ll need maybe an extra 30 minutes of time. (and that time is WORTH the end result!)

The Key to making these is rolling the dough out EXTREMELY thin. The Thinner you can get it- the crunchier and crispier the cups will turn out. Also- If you would prefer to bake the dough in strips rather than in the cups- they would be delicious dipped in Hummus or whatever else you like dipping bread/crackers in.

You can make these Cups ahead of time- they will be good for several days. Like anything else with time they may start to get a little stale on you.

So here’s what you do:

  1. Make Dough the Dough! Follow THIS recipe: Gluten Free/Vegan Wonton Dough
  2. Preheat Oven to 350 Degrees
  3. Spray Muffin Tin with Non- Stick Spray (make sure its Gluten Free!)
  4. Using Either a Pasta Crank or Rolling Pin Roll the Dough out EXTREMELY thin (paper thin) on a slightly Rice Floured Surface.
  5. Cut dough into desired size/ shape and place piece into Muffin Tin. Allow the sides the ruffle- this will give the cups a nice presentation when you serve them (see photo below)
  6. Spray the Dough in the Cups with Additional Non-stick Spray. This will help give them a buttery flavor and help them become golden brown.
  7. Bake the Cups 18 minutes. Remove from oven and allow them to cool- as they cool they will become crispier.
  8. Fill with whatever you would like- (or just eat them with Salsa!)

This Recipe Makes Roughly 24 Wonton Cups- Using a Regular sized muffin Tin. Stay tuned- in the future I will Provide some fun recipes to fill the cups with!

{ 7 comments… read them below or add one }

Ela May 2, 2012 at 4:33 pm

Hi, I’d love to try this recipe out but there are blank space where the ingredients are listed.
Please could you send them to me? I have looked at this page on my laptop as well as my phone, in case it was my phone’s browser, but there are still blank spaces in front of bullet points where the ingredients should be listed..


Brittany May 2, 2012 at 5:46 pm

Hi Ela- my site crashed about a year ago and did this blank space thing to a few of my recipes! This is an older one so I’m not sure if I have the original recipe written down and in my files. I’ll check.. Fingers crossed


sally May 14, 2012 at 3:38 pm

Trying out the dough, made the cups, very cute. Trying to decide what to put in them… We can’t use the butter sprays due to soy in the spray. I am sure my kids will like them.
THank you for all your great ideas and details. We have the wontons in the fridge and will cook them later today.


Karissa July 18, 2012 at 9:23 pm

Hi Brittany, first off i just want to say that you are amazing for taking so much time in your quest to stay gluten and grain free. I admire your work and I will definitely be buying your book. I have a question for you, due to the fact that I have a thyroid problem I have to be glutan, tapioca, quinoa, and soy free… and couple of your recipes, such as the wanton crisps which look amazing, call for tapioca flour/starch, what flour would you use instead?


Brittany July 19, 2012 at 3:22 am

Arrowroot or potato starch should work for you instead of the tapioca! Good Luck!


Jenna November 21, 2012 at 5:06 pm

Hi! I am wondering how long you can keep the dough for in the fridge before you bake them? I am having a party on a Saturday and would prefer to have the dough ready to go ahead of time.

Thank you!


karen February 6, 2013 at 9:58 pm

OH I’m so happy to find your site!! I can’t wait to glean thru all your recipes and see what i can have. I’ve been gluten free, egg, dairy, tree nut, peanut, chia seed free for about a year now. My food allergies came back with a vengence. Worse than when I was a kid. So I am so happy when I can find something I can have again.


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