Crispy Wonton Cups with Honey Soy Dip
Golden, crispy wonton cups with a light, delicate shell that's perfect for holding your favorite fillings or eating as a standalone snack. Paired with a glossy honey soy dip infused with fresh ginger, garlic, and a hint of sesame, these party-ready bites are impressive yet simple to make. The wrappers fry or bake to a shattering crunch in minutes, making them ideal for entertaining.
Steps
Before you start
- Have a muffin tin or small oven-safe bowls ready for shaping the cups
- If deep-frying, heat oil to 375°F (190°C) in advance
- Prepare all dip ingredients before you start frying to keep momentum
- Keep finished wonton cups in a warm, dry place until serving
Make the honey soy dip
- In a small saucepan, combine soy sauce, honey, minced ginger, minced garlic, sesame oil, and rice vinegar.
- Stir constantly over medium heat for 1–2 minutes until the honey dissolves and the mixture is warm and well blended.
- Add red pepper flakes if using.
- Pour the dip into a serving bowl and set aside to cool slightly while you shape and cook the wonton cups.
- The dip will thicken slightly as it cools.
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Ready when: Honey is dissolved and mixture is smooth and warm
Tip: Don't boil the dip aggressively or the honey may crystallize; gentle heat blends everything evenly.
Shape wonton cups (fried method)
- Place a small shallow bowl of water on your work surface.
- Lay one wonton wrapper on a flat surface.
- Dip your fingers in water and lightly dampen all four corners of the wrapper.
- Working quickly, pick up the wrapper and press it into a standard muffin cup, letting the corners stick up slightly above the rim.
- Repeat with the remaining 11 wrappers until all muffin cups are filled.
- Don't worry if they wrinkle—that adds to the rustic appeal.
- You should have about 2 minutes of active work here.
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Ready when: All 12 wonton wrappers are shaped snugly in the muffin tin
Tip: Keep the remaining wrappers covered with a damp towel so they don't dry out; they'll tear if they're too dry to shape.
Fry the wonton cupsOven 375°F / 190°C
- Heat vegetable oil to 375°F (190°C) in a large heavy-bottomed pot or deep skillet.
- Carefully lift the muffin tin and hold it just above the hot oil, then quickly slide 3–4 wonton cups (still in their molds) into the oil.
- Fry for 2–3 minutes, stirring gently with a slotted spoon to keep them submerged and ensure even browning.
- The edges should turn golden brown and crisp.
- Transfer the muffin tin back to your work surface, and using tongs or a slotted spoon, remove the fried wonton cups from the muffin cups and place them on paper towels to drain.
- Repeat with the remaining cups in two more batches.
- The cups will crisp up further as they cool.
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Ready when: Wonton cups are golden brown, crisp, and hold their shape when removed from oil
Tip: Work in batches to avoid crowding the oil and dropping the temperature too much. If oil isn't hot enough, the wrappers will absorb oil rather than crisping. Use a thermometer to confirm temperature throughout cooking.
Cool and serve
- Let the wonton cups cool on paper towels for about 2–3 minutes.
- They will become crispier as they cool.
- Transfer to a serving platter.
- Sprinkle with sliced scallions if desired.
- Serve warm or at room temperature with the honey soy dip on the side or drizzled lightly over the cups.
- If not serving immediately, store in an airtight container.
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Ready when: Cups are fully crisp and have reached room temperature or are still warm
Tip: Serve within an hour of frying for the best crispness. If they soften, briefly reheat in a 300°F (150°C) oven for 2–3 minutes.
Good to know
Tips
- For a baked version, brush thawed wonton wrappers with cooking spray and bake in a preheated 375°F (190°C) oven for 8–10 minutes until golden and crisp. This method uses no oil and produces a lighter cup.
- The dip can be made spicier by adding a teaspoon of sriracha or increasing the red pepper flakes to taste; keep a spoon nearby for tasting as you adjust.
- If wonton wrappers tear during shaping, simply place another wrapper over the tear or use that one as filler for the middle layers of a cup—a double layer still cooks quickly and holds its shape.
- These cups are wonderful vessels for fillings: try cooked shrimp with mayo, cream cheese and crab, or minced chicken with hoisin sauce. Add the filling just before serving so the cups stay crisp.
Make ahead
Dip can be made up to 2 days ahead and stored in an airtight container in the fridge; reheat gently before serving. Wonton cups are best served fresh but can be made 3–4 hours ahead and stored in an airtight container at room temperature; crisp them in a 300°F (150°C) oven for 2–3 minutes before serving.
Storage & reheating
Wonton cups: room temperature in an airtight container for up to 4 hours; to reheat, place on a baking sheet in a 300°F (150°C) oven for 2–3 minutes. Do not refrigerate or freeze as they will lose their crispness. Dip: refrigerated in an airtight container for up to 5 days; reheat gently on the stovetop over low heat or in the microwave in 15-second intervals, stirring between each. Dip can also be frozen for up to 3 months; thaw in the fridge overnight and reheat before serving.
Substitutions
- honey → maple syrup or agave nectar. Use equal amounts by volume; the dip will have a slightly different flavor profile but the same sweet-savory balance.
- fresh ginger → ground ginger. Use ¼ teaspoon ground ginger instead; it's more concentrated, so less is needed. Start with this amount and add more to taste.
- vegetable oil → peanut oil or canola oil. Both have high smoke points and work equally well for frying. Peanut oil adds a subtle nutty note.
- wonton wrappers, thawed if frozen → egg roll wrappers or spring roll wrappers. Wonton wrappers are thinner and crispier; larger wrappers will need to be cut smaller to fit a muffin tin, and cooking time may extend by 1–2 minutes.
