Wonton wrappers, stuffed with corned beef, sauerkraut and Swiss cheese baked in a mini muffin pan. These Reuben Wonton Purses are perfect Reuben appetizers!
These Reuben Wonton Purses my just be the best St. Patrick’s Day appetizer … well ever. Little wonton purses — you might even call them “pots of gold” — stuffed with Reuben goodness and baked in mini muffin tins.
This post is sponsored by Frank’s Kraut, but the opinions and lifetime love of their sauerkraut is all my own.
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Frank’s Kraut is the mastermind behind “REUBEN MADNESS.” Reuben madness is to honor the deliciousness that is the Reuben Sandwich and all things Reuben. National Reuben Day is March 14th. The sandwich is celebrated by Frank’s Kraut and by myself and others the whole month through. Keep reading to enter our giveaway!!
The Reuben Sandwich:
The Reuben Sandwich was created right here in my hometown of Omaha, Nebraska. Corned beef, sauerkraut, Thousand Island dressing, and rye bread make up this now iconic sandwich. I have loads of Reuben Recipes right here on my blog, and Frank’s has tons more on their website.
^LOVE Them? PIN Them before you go!^
Wonton wrappers don’t come in rye form, that I am aware of, so we are missing that one small component. But for what I am lacking in rye, I make up for with more cheese. I added cream cheese to give these little tasty bundles something extra. Something special. As an afterthought, I could have added some rye bread crumbs to get that flavor. Maybe I’ll try that next time.
I tried these two different ways. I baked one group of them and left the tops open. We didn’t like them nearly as much. The edges weren’t the same, and the presentation just wasn’t what I wanted.
Ingredients in Reuben Wonton Purses:
- corned beef
- Frank’s Kraut
- wonton wrappers
- Swiss cheese
- cream cheese
- Thousand Island dressing
- caraway seed (optional)
Shredded Swiss cheese, cream cheese, Thousand Island Dressing, Frank’s Kraut, Corned beef, scallions and caraway (not pictured). You can find the Wonton wrappers in the produce section of your grocery store.
I made extra corned beef, so I used the leftovers to make these. Deli corned beef works great, too!
Mix all of the ingredients together, and use a cookie scoop to add a ball of filling to each wonton wrapper.
Don’t skip this step. I tried it both ways, and you will be much happier with the outcome if you take a pastry brush and wet the edges of each wonton wrapper before pushing into the muffin tin.
Be gentle when you press them into the mini muffin tin. You don’t want to break a hole in the bottom. Fill each up with one scoop of filling.
Now slightly dampen your fingers with some water. Pinch the edge together and give them a little twist. Give them a light spray of non-stick cooking spray before baking them. This recipe makes 2 dozen wonton cups.
Another delicious Reuben Recipe to add to my ever growing list.
Take some time to visit Frank’s Kraut, find out where to buy the best sauerkraut on the planet, and check out all of their Reuben recipes, too.
Ready to enter to win this Reuben Madness Gift Basket?
Frank’s Classic Kraut in various sizes, Frank’s Bavarian Kraut, Frank’s Hot Dog Kraut, 2 Kraut Cuisine Cookbooks, 3 dish towels and a wooden spoon from An Affair from the Heart.
Who’s ready to make some Reuben Wonton Purses?
- 24 wonton wrappers
- 1/2 pound corned beef, chopped finely
- 1/2 cup Frank's Kraut, drained and finely chopped
- 1/2 cup shredded Swiss cheese
- 1/4 cup cream cheese, softened
- 2 Tablespoons Thousand Island dressing
- 2 (tops only)green onions, sliced
- 1/4 teaspoon caraway seeds, optional
- Preheat oven to 350 degrees.
- Using a pastry brush, brush water around the outside edges of each wonton wrapper and gently press into mini muffin tins.
- Mix together:cream cheese, Swiss cheese, kraut, corned beef, Thousand Island dressing, onions and caraway seeds.
- Using a cookie scoop, add one ball of filling to each wonton wrapper. With fingers dampened in water, pinch together the tops and give a slight twist to seal.
- Lightly spray the tops with non-stick cooking spray.
- Bake for about 15 minutes, or until tops are golden brown.
If you make them ahead, be sure to keep them in the refrigerator. Take out about 30 minutes prior to baking to take the chill off before baking.
Amount Per Serving: Calories: 89 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 18mg Sodium: 239mg Carbohydrates: 6g Fiber: 0g Sugar: 1g Protein: 4g