Chinese Bhel Wonton Cups — crisped to golden brown perfection, this reimagined chinese bhel is a stunning appetizer to entertain with! Filled with crisp veggies and pan-fried paneer tossed in a sweet schezwan sauce and topped with chili oil, these are so effortless!
WATCH HOW TO MAKE CHINESE BHEL WONTON CUPS:
We’ll start by brushing a cupcake pan with some oil. Then, we’ll gently press our wonton wrappers into the molds to form these adorable little cupcakes shapes. Brush with a little more oil to make sure they get and even golden brown color. Then fill the cups with some dried beans as a weight to help them hold their shape as they bake.
While they’re baking, we’ll make our filling by coating our paneer in salt, red chili powder, cornstarch for crispness, and aromatics. I’ve cut the paneer into circles for a pretty look but cubed works great too. Pan fry in some oil until they become golden brown and super crisp.
For the Chinese bhel, we’ll add onions, bell peppers, green cabbage, carrots, purple cabbage, and our crispy paneer. Then we’ll go in with our schezwan sauce, sweet chili sauce, and vinegar followed by some salt, sesame seeds, and green onions. Give this a mix and our filling is ready!
Once our wonton cups are ready, we’ll remove the beans and just look at how pretty and crispy they came out!
To serve, we’ll fill our chinese bhel into the wonton cups that are going to be the crunchy element to replace the typical fried noodles. I love these when entertaining because you can easily bake the cups ahead of time and just make the filling when you want to serve. Garnish with some sesame seeds and these cute pipettes with chili oil.
If you like this, please try my other recipes:
- Achari Paneer Upside Down Puff Pastry
- Kolkata Masala Crostini – Aloo Chaat Crostini
- Baked Beans Layer Chaat
Chinese Bhel Wonton Cups — crisped to golden brown perfection, this reimagined chinese bhel is a stunning appetizer to entertain with! Filled with crisp veggies and pan-fried paneer tossed in a sweet schezwan sauce and topped with chili oil, these are so effortless!
- 24 wonton wrappers
- 1 tbsp oil , for brushing
- 1 tbsp oil
- 1 cup paneer , diced and soaked in warm water for 20 mins
- salt , to taste
- 1/4 tsp red chili powder
- 1 tsp cornstarch
- 1 tsp all purpose flour
- 1 tsp ginger , minced
- 1 tsp garlic , minced
- 1 green chilies , minced
- 3 tbsp red onions , diced
- 3 tbsp mixed color bell peppers , diced
- 3 tbsp carrots , diced
- 3 tbsp cabbage , diced
- 1 1/2 tbsp schezwan sauce
- 2 tbsp sweet chili sauce
- 1 tbsp vinegar
- salt , taste
- 2 tsp toasted sesame seeds , black and white
- 1 tbsp green onions , finely chopped
- 1 tbsp cilantro , finely chopped
- toasted sesame seeds
- green onions , finely chopped
- watermelon radish , sliced
- chili oil
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Preheat your oven to 375℉/190℃. Grease your cupcake tray with some oil. Gently press your wonton sheets into the cupcake molds to form a cup shape. Brush with some more oil for even browning and place 1 tbsp of dried beans inside each cup to act as a weight so it’ll hold its shape while baking
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Bake for 5-10 minutes until golden brown and crisp. Since they’re so thin, they have the tendency to burn fast so be sure to keep an eye on it. Once done, remove from the mold, remove the beans, and let cool on a wire rack.
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For the paneer, mix together all the ingredients except the oil. Pan fry in some oil for 5-7 minutes until the paneer becomes golden brown and crisp.
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For the bhel filling, mix the pan-fried paneer with all the ingredients.
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Fill the cups with the filling and garnish with toasted sesame seeds, green onions, and watermelon radish. Fill pipettes with chili oil and place them into the cups. Enjoy!
Recipe Video
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Hello,
Was wondering whether you have manually diced the veggies or used a dicer to dice them? If a dicer then can you please share the dicer have you used.
Tia
Hi Trisha, I have used Vidalia Chop Wizard. Here are the links from my Amazon storefronts:
Amazon US – https://amzn.to/48td8oa
Amazon India – https://amzn.to/3RwRSqv
Thank you
The recipe looks yumm, will try this for upcoming super bowl party, question of where did you get those round pellets of paneer and those heart drippers?
Thanks Mrunal! I used a cookie cutter for the paneer, and pipettes for the chili oil. Both of them are linked on my Amazon storefront. Here are the links:
https://amzn.to/46hfCVx
https://amzn.to/3Z9rFlh
Looks amazing!! Quick Question – can you bake vips a day ahead & store in airtight container?
Thank you so much! Yes, the wonton cups will stay good for up to 10 days in an airtight container.