Name: Reuben Wonton Cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 12 wonton wrappers; 6 ounces corned beef (finely chopped (I purchased a ham steak cut from the deli)); 1 cup shredded Swiss cheese; 1/2 cup sauerkraut; 1/3 cup Thousand Island dressing; 1/2 cup rye chips (crushed); fresh parsley (for garnish)

All the flavors of a reuben sandwich in a delicious, crispy wonton cup! Stuffed with corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, and crumbled rye chips, they’re the perfect appetizer for parties, game days, or St. Patrick’s Day!

I’ll admit. I’m kind of obsessed with wonton cups. I mean… what’s better than a deliciously crispy little cup you can fill with literally anything your heart desires!?!

I’ve made a bunch of different versions of them, and one thing I can say for sure is that they’re ALWAYS a party favorite. They’re easy to make, easy to eat, and as I mentioned earlier… the possibilities for them are endless.

With St. Paddy’s Day right around the corner, I decided to make this Reuben version. And let’s just say… I’m obsessed! Sure, we all love a classic Reuben sandwich… but a Reuben Wonton Cup is so much more fun! It has all the same ingredients – corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing – but it’s bite sized. And it’s DELICIOUS.

Ingredients

This recipe uses wonton wrappers, which can typically be found in the produce section of your local grocery store. It also calls for corned beef, which I was able to purchase from the deli as a “ham steak” and chop into small pieces. If you’re unable to purchase it this way, you can substitute any type of corned beef.

12 wonton wrappers
6 ounces corned beef, finely chopped (I purchased a ham steak cut from the deli)
1 cup shredded Swiss cheese
1/2 cup sauerkraut
1/3 cup Thousand Island dressing
1/2 cup rye chips, crushed
fresh parsley, for garnish

Instructions

When making wonton cups, you want to be sure to pre-bake the shells so they’re crunchy instead of chewy. If you’re worried about the shells over-browning, feel free to cover them loosely with foil when you bake them for the second time.

Pre-bake the wonton shells – preheat the oven to 350° F. Press the wonton shells into greased muffin tins to form cups. Bake for 6-8 minutes or until light golden brown.

Mix the filling – in a medium mixing bowl, combine the corned beef, sauerkraut, half of the cheese, and Thousand Island dressing

Fill the wonton shells – fill the pre-baked shells with the mixture, dividing evenly among the 12 cups. Sprinkle with remaining cheese and top with crushed rye chips.

Bake – bake at 350° for an additional 8-10 minutes, until cheese is melted and wontons are golden brown. Remove from oven and garnish with parsley.

Recipe variations

These Reuben Wonton Cups are made with all the ingredients of a classic reuben. However, there’s always room for a little variation, and these are some of our favorite suggestions:

Substitute thinly sliced deli corned beef
Substitute turkey for the corned beef (a la a Rachel Sandwich)
Use coleslaw in place of sauerkraut
Use Russian dressing in place of Thousand Island
Use any type of cheese in place of Swiss
Add caraway seeds to the mixture or sprinkle on top

Storing & reheating

Leftovers can be stored in an airtight container in the refrigerator. To reheat, I would recommend covering them with foil to prevent the edges from burning. Covered wonton cups can be reheated in the oven at 350° for 10-15 minutes or until cheese is melted and cups are heated through.

Related recipes

Love using wonton wrappers as much as we do? Here are some more delicious recipes to try!