Ham and Cheese Wontons




Total Time: 35 mins

Prep Time: 15 mins

Cook Time: 20 mins

Yield: 12 servings

Dish Size: Mini Muffin Pan





  • 1 egg, beaten
  • 1 scallion, thinly sliced (white and green)
  • 1 Tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp black pepper
  • 1 cup leftover ham, diced small*
  • 1 ½ cups shredded gruyere cheese
  • 24-30 wonton wrappers
  • ⅓ cup olive oil




  1. In a bowl combine first 5 ingredients, then add cheese and ham.
  2. Brush one side of each wonton with olive oil.
  3. Stack two wonton wrappers, olive oil side up, at an angle to form a star shape. Gently press wrappers into cups of a temp-tations® mini muffin pan.
  4. Spoon one tablespoon of mixture into each cup.
  5. Bake in a preheated 350ºF oven for 15-20 minutes until wrappers are browned and mix is bubbly.
  6. Allow to cool about 10 minutes. Serve warm.


Tara’s Tidbits®

Although this recipe is intended to use leftover Easter ham, any protein would work – chicken, shrimp, etc. I made a vegetarian version using steamed edamame in its place, which was equally delicious!