Reuben Wonton Cups ~ deli corned beef, sauerkraut, cheese and 1000 island dressing baked in a crispy wonton cup. The flavors of the classic sandwich in a bite-size appetizer.
It’s hard to believe but it’s been five six years since I took a leap of faith and started this blog. When I first posted this recipe, I was still sifting my way through articles like ‘How to Start a Blog’ in 5 easy steps’.
Contrary to these articles, it’s not easy and it’s not free but I’m still grateful to be here writing, cooking and sharing but especially for each and every person who stops by. There’s no where else I’d rather be.
If you love Reuben sandwiches or Corned Beef and Cabbage, you’ve come to the right place – but please – don’t wait until St. Patrick’s Day to give them a try. Reuben Wonton Cups are one of my top recipes and never disappoint.
The inspiration for this recipe comes from deep-fried Reuben eggrolls but despite what my husband says, we can’t eat fried foods every day. This baked version is every bit as delicious as deep fried, easy to make at home and can be eaten anytime.
What’s in a Reuben Wonton?
- wonton wrappers
- deli corned beef
- cream cheese room temp
- sauerkraut, drained well
- Gouda cheese grated
- Swiss cheese slices
- Thousand Island dressing
- cooking spray
- mini muffin tin
How to make Reuben Wontons:
Rough chop the corned beef into bite-size pieces then add it to a medium size bowl along with the room temp cream cheese, drained sauerkraut and Gouda cheese
Preheat the oven to 375° then gently press a single wonton into each mini muffin cup. They tend to stick together, so make sure you only have one per cup. Lightly spritz each cup with cooking spray.
Cut the Swiss cheese into squares and fit one square into the bottom of each each wonton cup.
Spoon the corned beef mixture into the cups dividing it equally.
Bake 10-12 minutes or until the edges of the wontons are golden and crispy then remove from the oven, drizzle with Thousand Island dressing and if you’d like – a little extra sauerkraut and eat right away.
Any extra sauerkraut can be served on the side.
looking for other wonton wrapper recipes?
I almost always have a package of wonton wrappers in the fridge or freezer (yes you can freeze them!). They’re great for other appetizers like Taco Cupcakes and Sausage Wonton Cups or mini versions of these Buffalo Chicken Egg Rolls.
Enjoy!
If you tried this Reuben Wontons recipe or any other on the blog then I hope you’ll leave a comment and some stars!
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Reuben Wontons
Ingredients
- 12 wonton wrappers
- 8 ounces deli corned beef sliced thin Boars Head brand used
- 1/2 cup sauerkraut well drained or more to taste
- 1/4 cup cream cheese softened to room temp
- 1/3 cup Thousand Island dressing
- 1/2 cup smoked Gouda cheese shredded
- 6 slices Swiss cheese
- cooking spray
Instructions
- Rough chop the corned beef into bite-size pieces then add it to a medium size bowl along with the room temp cream cheese, drained sauerkraut and Gouda cheese
- Preheat the oven to 375° then gently press a single wonton into each mini muffin cup. They tend to stick together, so make sure you only have one per cup. Lightly spritz each cup with cooking spray.
- Cut the Swiss cheese into squares and fit one square into the bottom of each each wonton cup. Divide the corned beef mixture equally between the cups.
- Bake 10-12 minutes or until the edges of the wontons are golden and crispy then remove from the oven, drizzle with Thousand Island dressing and (optional) extra sauerkraut and eat right away.
lauren dezenski says
Happy 2nd Blogiversary A Gouda Life! Love these Reuben Wonton Cupcakes and can’t wait to see the recipes 2017 brings 🙂 Cheers!
Bernie says
Thank you SO much! It’s been a (mostly) fun two years (other than the tech stuff). As always thanks for the support! Looking forward to blogging/2017 and all it brings 🙂