Reuben Wonton Cups are the ultimate appetizer for those who love Reuben sandwiches. Tasty corned beef, sauerkraut and Russian dressing are combined and nestled inside of crispy wonton cups and finished with melted Swiss cheese. Reuben Wonton Cups are super easy to make and are a real crowd pleaser for any occasion.
Several months ago, I made another batch of my amazing homemade sauerkraut. Earlier in the week, I made Sous Vide Corned Beef. Because the Reuben is my very favorite sandwich, I made some Russian Dressing to use with the sauerkraut and corned beef. To top it all off, I had some wonton wrappers in the refrigerator that needed to be used.
Therefore, I had all of the ingredients needed for these tasty Reuben Wonton Cups.
Preparing the Corned Beef Filling for Reuben Wonton Cups
Preparing the filling for the Reuben Wonton Cups involved nothing more than mixing together the corned beef, sauerkraut and Russian Dressing in a medium bowl.
How simple is that?
Preparing the Wonton Cups
Once I had made the corned beef filling, I turned my attention to making the wonton cups. First, I brushed one side of a wonton wrapper with some vegetable oil (Photo 1). Then, I pressed the wonton wrapper, oil side down into one of the cups of my mini-muffin pan (Photo 2). I repeated this with the remainder of the wonton wrappers.
Next, I brushed the wonton cups with vegetable oil (Photo 3). Finally, I placed the wonton cups into a preheated 350°F oven for about 6 minutes, until they were lightly browned (Photo 4).
I removed the wonton cups from the oven and let them cool for about 10 minutes.
Finishing the Reuben Wonton Cups
After the wonton cups had cooled slightly, I filled each cup with about 2 teaspoons of the corned beef filling. I used my smallest ice cream scoop to do this, but could have also used a teaspoon.
Finally, I topped each of the Reuben Wonton Cups with several teaspoons of shredded Swiss cheese.
I popped the Reuben Wonton Cups into a preheated 350°F oven for about 8 minutes. I watched them carefully to make sure that the wonton wrappers didn't get too brown. In fact, after about 5 minutes, I lightly covered the pan with aluminum foil. This way, the Reuben Wonton Cups could continue heating without over-browning the wonton wrappers.
After 8 minutes, the filling was hot and the Swiss cheese was nicely melted.
I placed the mini-muffin pan on a wire rack to allow the Reuben Wonton Cups to cool a bit, and sprinkled minced parsley on the top.
I ended up with 24 out-of-this-world Reuben Wonton Cups. Each tasty morsel had all of the characteristic Reuben taste in a crispy wonton cup. Yum!
Other Tasty Reuben-Style Treats
If you're a fan of the Reuben, you should check out my other Reuben-Style treats:
- Reuben Quesadilla: The Reuben Quesadilla contains mounds of corned beef, sauerkraut, and Swiss cheese are sandwiched between a flour tortilla, with Russian dressing on the side.
- Reuben Egg Rolls: Like the traditional Reuben, these Reuben Egg Rolls are brimming with not only corned beef, but also sauerkraut, Swiss cheese, and Russian Dressing.
- Easy Reuben Sliders: Reuben Sliders are perfect for appetizers, brunch, lunch, or anytime. You can use leftover corned beef, or deli-sliced corned beef for these tasty morsels.
- Mini Reuben Croustades: Mini Reuben Croustades are tasty morsels brimming with traditional Reuben filling.
- Ultimate Reuben: Last, but not least is my amazing Ultimate Reuben that is sure to please.
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Reuben Wonton Cups
Ingredients
- 24 Wonton wrappers
- 1 teaspoon vegetable oil
- 6 ounces corned beef, finely chopped (See Tip 1)
- ½ cup sauerkraut, well drained (See Tip 2)
- ⅓ cup Russian dressing
- ¾ cup (3 ounces) shredded Swiss cheese
Instructions
- Preheat oven to 350°F.
- Lightly brush one side of wonton wrapper with vegetable oil. Place oil side down into cup of mini-muffin pan forming a wonton cup. Repeat with remaining wonton wrappers. Lightly brush wonton cups with vegetable oil. Bake in preheated 350°F oven for 6 minutes or until lightly browned. Remove from oven; cool for 10 minutes.
- Combine corned beef, sauerkraut and Russian dressing in a medium bowl.
- Fill wonton cups with 2 teaspoons of corned beef mixture. (See Tip 3)
- Top filled wonton cups with about 2 teaspoons of shredded Swiss cheese.
- Bake in preheated 350°F oven for 8 to 10 minutes or until heated through and the cheese has melted. (See Tip 4).
- Remove from oven; cool for 10 minutes. If desired garnish with minced parsley. Serve warm.
- Yield: 24 Reuben Wonton Cups.
Tips/Notes
- I used leftover Sous Vide corned beef. However, you could also use deli corned beef.
- Sauerkraut is packed in a lot of liquid. I not only drained the sauerkraut, but also pressed it between pieces of paper towel to extract as much liquid as possible.
- I used my 2-teaspoon ice cream scoop to fill the wonton cups. You could also use a teaspoon here.
- After about 5 minutes, I thought that the wonton cups were as brown as I wanted them to be. Therefore, after 5 minutes, I lightly covered the pan with aluminum foil for the remaining time.
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