Reuben Wonton

Reuben Wonton Cups – deli corned beef, sauerkraut and cheese in a crispy wonton cup drizzled with thousand island dressing. The flavors of a classic Reuben sandwich in a bite-size appetizer ideal.

It’s hard to believe but it’s been five six SEVEN 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’ along with a deer-in-the-headlights look.

For the record, starting a business is never easy but I’m incredibly humble to still be here writing, cooking and sharing. I’m especially grateful to everyone who stops by. There’s no where else I’d rather be. 

If you love Reuben sandwiches or Corned Beef and Cabbage, you’re going to love these mini reuben appetizers.

There’s no need to wait for game day or even St. Patrick’s Day. Make this easy recipe at your next party, game day or St. Patrick’s Day.

Serve hot out of the oven with a Thousand Island dipping sauce (or a side of mustard). It has all the flavors of a traditional Reuben sandwich in a fun bite-size appetizer. 

What’s in a Reuben Wonton?

Just a few simple ingredients is another reason this is one of my favorite appetizer recipes.

• wonton wrappers
• deli corned beef thinly sliced
• cream cheese, room temp
• sauerkraut, drained well
• Swiss cheese shredded
• Thousand Island salad dressing (or Russian dressing if you can find it)
• cooking spray
• mini muffin tin

How to make Reuben Wontons:

Preheat the oven to 375°.

Bring the cream cheese to room temp (this helps it blend easier). Shred the Swiss cheese then drain sauerkraut well.

Rough chop the corned beef into bite-size pieces and add it to a medium bowl along with the cream cheese, drained sauerkraut, a tablespoon of Thousand Island dressing and the shredded Swiss cheese.

Stir to completely combine.

Gently press a single wonton into each mini muffin well to form a cup that will hold the corned beef filling. 

NOTE: the wontons tend to stick together – be sure you only have one per cup. Lightly spritz each cup with cooking spray.

Spoon about a tablespoon of mixture into the cups dividing it equally then bake 10-12 minutes on a mid to lower rack in the oven or until the edges of the wontons are golden and crispy.

Remove from the oven and drizzle Thousand Island over the top plus (optional) an extra tablespoon of sauerkraut then serve right away. 

Any leftovers (as if!) can be stored in an airtight container in the refrigerator and reheated.

looking for other wonton wrapper recipes?

I almost always keep a package of wonton wrappers in the fridge or freezer. They freeze well and there are so many great recipe ideas. Below are a few of my favorites – they all make great party appetizers!

Sausage Wonton Cups – in the top 3 party appetizers on the blog! Baked crispy wonton cups filled with ground sausage and gooey melted cheese.

(Mini) Buffalo Chicken Egg Rolls – AIR FRY or BAKE – crispy outside, bold buffalo seasoned chicken, gooey cheese and ranch dressing inside.

Taco Cupcakes – spicy ground beef, lettuce tomato and all your favorites in a crispy wonton cup appetizer.

Enjoy!

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If you tried this Reuben Wontons recipe or any other on the blog then I hope you’ll leave a comment and some stars!

Reuben Wontons

Mini Reuben appetizers - deli corned beef, sauerkraut and cheese baked in a crispy wonton cup drizzled with thousand island dressing. The flavors of a classic Reuben sandwich in a bite-size appetizer.

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: reuben wontonn cups, reuben, mini reuben appetizer, reuben sandwich

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 6

Author: A Gouda Life

Ingredients

• 12 wonton wrappers
• 6 ounces deli corned beef thinly sliced
• 1/2 cup sauerkraut well drained + extra for garnish
• 1/4 cup cream cheese softened to room temp
• 1/3 cup Thousand Island dressing + 1 tablespoon
• 1/2 cup Swiss cheese shredded
• cooking spray

Instructions

• Preheat the oven to 375°.
• Bring the cream cheese to room temp (this helps it blend easier). Shred the Swiss cheese then drain sauerkraut well.
• Rough chop the corned beef into bite-size pieces and add it to a medium bowl along with the cream cheese, drained sauerkraut, shredded Swiss cheese and 1 tablespoon of Thousand Island dressing.

  Stir to combine.
• Gently press a single wonton into each mini muffin well to form a cup that will hold the corned beef filling. Lightly spritz each wonton cup with cooking spray.

  NOTE: the wontons tend to stick together – be sure you only have one per cup.
• Spoon about a tablespoon of mixture into the cups dividing it equally then bake 10-12 minutes on a mid to lower rack in the oven or until the edges of the wontons are golden and crispy.
• Remove from the oven and drizzle Thousand Island over the top plus (optional) an extra tablespoon of sauerkraut then serve right away. 

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Nutrition

Serving: 0g | Sodium: 0mg | Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Sugar: 0g | Fiber: 0g | Potassium: 0mg | Cholesterol: 0mg | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 0g | Iron: 0mg