Delicious Pork Sausage Wonton Cups

I’ve always loved finger foods at parties – they’re just more fun to eat! And these little wonton cups have become my go-to appetizer when I’m hosting. They’re perfect for those times when you want something that looks fancy but doesn’t keep you stuck in the kitchen all afternoon. I usually prep these while I’m getting other party stuff ready, and they’re always a hit.

These pork sausage wonton cups are basically a mash-up of Asian and American flavors that just works. Think of them as tiny edible bowls filled with savory goodness. The best part? You can make them ahead of time, so you’re not scrambling when guests arrive. I’ll often put these together the night before a party, then just pop them in the oven when I need them.

Whether you’re planning a game day spread or hosting book club, these little bites are guaranteed to disappear fast. Trust me, you might want to make a double batch – I’ve learned that lesson the hard way!

What Kind of Ground Pork Sausage Should I Use?

Regular breakfast-style ground pork sausage is perfect for these wonton cups, but you’ve got options depending on your taste preferences. You can go with mild or hot varieties – both work great in this recipe. If you’re buying from the meat counter, plain ground pork sausage is your best bet, though Italian sausage can work too if you remove it from the casings first. Just keep in mind that pre-seasoned varieties like maple or sage-flavored sausage might compete with the ranch seasoning in this recipe, so stick to regular if you can. Make sure to drain off any excess fat after cooking to keep your wonton cups from getting soggy.

Options for Substitutions

This fun appetizer recipe is pretty adaptable! Here are some swaps you can try:

• Ground pork sausage: You can swap the pork sausage with ground turkey sausage, ground chicken, or even plant-based meat alternatives. If using plain ground meat, add 1 teaspoon Italian seasoning and 1/2 teaspoon garlic powder to maintain flavor.
• Colby Jack cheese: Any melting cheese works great here – try cheddar, monterey jack, or a Mexican cheese blend. Mozzarella is good too, but mix it with a sharper cheese for more flavor.
• Red bell pepper: Green, yellow, or orange bell peppers all work fine. You could also use finely diced celery or carrots for that nice crunch.
• Ranch dressing mix: Out of ranch mix? Try 1 tablespoon Italian seasoning mixed with 1 teaspoon each of garlic powder and onion powder, plus 1/2 teaspoon salt.
• Wonton wrappers: This is the one ingredient you shouldn’t substitute – they’re key to getting those crispy cups. You can find them in most grocery stores in the produce section near the tofu.
• Modified tapioca starch: Since this is optional, you can skip it entirely or use cornstarch if you need to dust the wrappers to prevent sticking.

Watch Out for These Mistakes While Cooking

The biggest challenge when making wonton cups is preventing them from getting soggy – make sure to pre-bake the wonton wrappers alone for 5-7 minutes until they’re just starting to turn golden, which creates a protective barrier against the filling.

Another common mistake is overfilling the cups, which can lead to messy overflow and uneven cooking – stick to about 1-1.5 tablespoons of filling per cup and press the sausage mixture down gently.

When working with wonton wrappers, they can dry out quickly, so keep the unused ones covered with a slightly damp paper towel while you work, and be sure to spray both the muffin tin and the wonton wrappers themselves with cooking spray to prevent sticking.

For the crispiest results, let the finished wonton cups rest in the pan for 2-3 minutes before removing them – this helps them set properly and maintains their shape, plus allows the cheese to cool slightly so it doesn’t run when served.

What to Serve With Wonton Cups?

These cheesy sausage wonton cups are perfect party food, and they pair really well with other finger-friendly dishes! Since they’re on the rich side, I like to serve them alongside some fresh veggie options like a crisp cucumber and carrot platter with ranch dip, or some sweet cherry tomatoes on picks. For a complete appetizer spread, you might want to add something light like a fresh Asian-style slaw or a simple green salad to balance out the richness of the cups. If you’re hosting a party, these also go great with other small bites like chicken wings, meatballs, or a fruit and cheese board – just remember to keep everything easy to grab and eat!

Storage Instructions

Keep Fresh: These tasty wonton cups stay good in an airtight container in the fridge for up to 3 days. I like to place them in a single layer to keep their shape – if you need to stack them, put some parchment paper between layers to prevent sticking.

Freeze: You can freeze these little appetizers for up to 2 months! Just place them in a freezer-safe container with wax paper between layers. They’re perfect for making ahead for parties – I do this all the time when I’m planning ahead for gatherings.

Warm Up: To get these cups tasting fresh again, pop them in the oven at 350°F for about 8-10 minutes if they’re from the fridge, or 15 minutes if frozen. The microwave works too – just 20-30 seconds, but they won’t be as crispy. I prefer the oven method to keep that nice crunch!

Make Ahead: Want to prep these in advance? You can make the filling up to a day ahead and store it in the fridge. Then just fill and bake the wonton cups when you’re ready. This is a great time-saver when you’re hosting!

Preparation Time	30-45 minutes
Cooking Time	20-30 minutes
Total Time	50-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 120-140 g
• Fat: 180-200 g
• Carbohydrates: 150-170 g

Ingredients

• 1 pound ground pork sausage
• 3 cups colby jack cheese, shredded
• 1/2 cup finely diced red bell pepper
• 1 packet dry ranch dressing mix
• 48 wonton wrappers
• Non-stick cooking spray
• Modified tapioca starch (specifically for dough, optional)

Step 1: Prepare and Rest the Dough

Follow the recipe and directions from Gluten Free On A Shoestring’s website to prepare the dough using a stand mixer.

Make sure all ingredients are accurately measured and have extra Better Batter flour ready for rolling.

Once the dough is mixed, allow it to rest for at least 10 minutes to develop the texture.

Step 2: Roll and Cut the Dough

After the resting period, divide the dough in half.

Roll each half to a maximum thickness of 1/8-inch, using flour sparingly to prevent sticking.

Cut the dough into approximately 4-inch by 4-inch squares with a pizza cutter or a sharp knife.

Re-roll dough scraps once if necessary, aiming to yield 48 wonton squares in total.

Step 3: Prepare the Baking Equipment and Preheat the Oven

Spray a mini muffin pan with cooking spray to prevent sticking.

Then, preheat your oven to 350°F (175°C), preparing it for the baking process that will come later on.

Step 4: Cook the Sausage

In a large skillet over medium-high heat, brown the sausage until fully cooked, which will take approximately 5-8 minutes.

Use a wooden spoon to break the sausage into very small pieces and drain any excess fat to keep the sausage filling lean.

Step 5: Add Vegetables and Seasoning

As the sausage finishes browning, add the finely minced red bell pepper to the skillet.

Cook the mixture together for about 1-2 minutes until the pepper begins to soften.

Stir in the dry ranch dressing mix until it is well combined with the sausage and peppers.

Step 6: Finalize Mixture with Cheese

Remove the skillet from the heat and gently fold in the shredded cheese.

This will combine with the warm sausage and peppers, creating a delicious, cheesy filling for your wonton squares.

Let the mixture cool slightly before moving on to filling the wontons.