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Italian Sausage and Gailan in Baked Wonton Cups Garnished with Parmesan Crisps

Italian Sausage and Gailan baked in a wonton cup

What is your usual response when you have unexpected guests due to arrive in less than 30 minutes?

Panic?  Heck no, that call is usually just my cue to pour a myself a glass of wine to get the party started.

Italian Sausage and Gailan baked in a wonton cup

So let's do a little check we have some wine, CHECK.  A little vodka, mixers and even some lemons and limes.- CHECK. A few beers- CHECK. Now lets see where we are with the snacks?...

Italian Sausage and Gailan baked in a wonton cup

Now everyone usually has at least one little snack like nuts, pretzels, or popcorn right? Well when you have teenagers all snacks just immediately evaporate. I have no idea where they put it but it must disintegrate upon entrance to the home. Thank goodness they are not allowed drink the wine and beer or that would be gone too.

Of all days, I have the worst "Mother Hubbard's Cupboard". No time to run to the store. Hmmm.

Italian Sausage and Gailan baked in a wonton cup

So, lets take a look in the fridge and freezer...

What can I make with wonton wrappers, sausage, Gailan, and Parmesan cheese? Then after my first half glass of wine, the inspiration came. A savory appetizer of Italian sausage and gailan in a baked wonton cup garnished with Parmesan crisps?

Italian Sausage and Gailan baked in a wonton cup

Seriously from initial idea to garnishing. I had this little wonder on the table is less than 15 minutes.

Italian Sausage and Gailan in Baked Wonton Cups Garnished with Parmesan Crisps

Serves 4 adults or 1 hungry teenager as a snack.

  • 12 jiaozi or wonton wrappers
  • spray oil
  • 1/2 pound of ground mild italian sausage or spicy Italian Sausage
  • 2 cloves chopped garlic
  • 1/2 chopped small onion
  • 1 Large handful of Gailan chopped (Chinese broccoli or Kale would be nice too)
  • salt and pepper to taste
  • 1 dollop of oyster sauce
  • 1/2 cup finely grated parmesan cheese (garnish)

Step 1: Refill your wine glass so you can be a happy host or hostess.

Step 2: Preheat oven to 190 degrees Celsius.

Step 3: Spray your muffin or cupcake tin with spray oil and place one jiaozi or wonton wrapper in each.

Step 4: Bake for about 5-7 minutes or until crispy golden brown.

Step 5: While your wontons are baking, in a medium pan sprayed lightly with oil, add onions and garlic and saute and then add sausage. Cook sausage until browned and then add chopped Gailan, season to taste with salt and pepper and then add oyster sauce. Cook until Gailan are still bright green but slightly tender. Remove pan from heat and set aside.

Step 6: Remove baked wontons from oven and set aside.

Step 7: On a pre-greased baking sheet, place one tablespoon of grated parmesan cheese about 4 inches apart on baking sheet. Bake for about 5-6 minutes until golden brown and lacy. (Make at least 4- 5 parmesan crisps as they good plain for snacking and to be used as your garnish)

Step 8: Carefully remove baked wonton wrappers from cupcake baking trays and set on serving tray.

Step 9: Place one scoop of the Italian sausage and gailan into each wonton cup.

Step 10: Remove the Parmesan crisps from oven when they are golden. Let cool a minute or 2 and then cut into quarters for garnishing.

Step 11: Garnish Italian Sausage and Gailan Appetizer Cups Garnished with Parmesan Crisps and bring out to enjoy with your guests while they are still hot and yummy.

Step 12: Pour yourself another glass of wine. Dim the lights as your house might be tad messy but who cares as the food is great, they have a relaxed and friendly host and you created a fantastic little appetizer in no time flat.

Have a fun and relaxing weekend.

Take care,

BAM

LESS THAN 30 MINUTE DINNERS

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Italian Sausage and Gailan in Baked Wonton Cups Garnished with Parmesan Crisps

By HWC Magazine  ,

April 5, 2012

  • Cook: 15 mins
  • Yields: 4 Adults or 1 Hungry Teenager

Ingredients

wonton wrappers -

gailan -

parmesean cheese -

italian sausage -

oyster sauce -

garlic -

onion -

00:00
  • Oh my goodness, this looks fantastic! You are so inventive Bobbi! 🙂

  • Looks oh so good! Like I said before Bam I want to come live with you! I feel like I could eat a gazillion ….ok maybe 10

    • Any time Jen, Just let me know your flight arrival time…
      I think you are right, I should have made more. Only 3 per person, not quite enough and when you have growing teenager boys joining the event.

  • Oh My Goodness Bam, this is amazing! I would be the one that PANIC when guests show up unexpected, though surely you are such a creative and seasoned cook, having company last minute is no problem at all! I always love hearing people pouring themselves a glass and wine and get the party started, it exudes confidence in my book for some reason… 🙂

    • Thank you.
      I am sure you know the whole drill on quick prep upon unexpected guest arrival, dim the lights, light a candle and shut all the bedroom doors that have all your junk pilled in it. I always think that my close friends come to visit me, not my house. Trust me after a glass of their favorite spirits and a some yummy bites they could care less about the mess. After all they come to visit you. Jeno do you have more than one website? What book is the book you are writing about? Take care, BAM

  • what a beutiful appetizer. Love the frico.

    • Thank you Chef Connie for stopping by. I am on way over to your website now. Take Care, BAM

  • What perfect little party treats! So creative and they look delicious too!

    My panic would set in for sure if guests were due to arrive in 30 minutes. Not because of the cooking, but because I’m sure my house would be cluttered as it usually is… Sigh.

    • Dear Kristin, thank you for your lovely comment.

      Do not worry, Real friends come to visit you, not your house. Take care, BAM

  • Wow, that looks awfully fancy for 15 minutes! I am very impressed – and I bet your guests were, too.

    • Thanks Courtney. They were gobbled up in less than 5 minutes. I should have made more…

  • Looks like a perfect portable appetizer. I love little mini bites. And not to mention the combination of flavors. This is making me hungry!

    • Thanks for stopping by so that I could find your website. Looking forward to keeping in touch. Take Care, BAM

  • Janae

    I am stunned! For having just 30 minutes, that is quite an impressive appetizer! I think something like that would take me hours (not that I could even think it up to begin with!).

    • I think it was the wine. It helps the creative juices flow. LOL

  • Anonymous

    You should make sure to prepare this when your whoile family is hime to enjoy!!!

  • wow really really?!?! This is soooo creative! I can’t believe you whipped this up so quickly! That’s the definition of an awesome chef, someone able to innovate! 🙂

    • oh and I love how you mentioned that it serves 4 adults / 1 hungry teenager. hahaha..

      • Hello Sam! You are so sweet. I really had no idea if it was going to pull together or not, but if I just keep the liquids flowing to my guests they will think anything is great. LOL It was a happy accident. I think the you could really stuff anything into these little wonton cups. Maybe grilled veggies and feta or how about pasta and little miniature meatballs with marinara sauce. The sky is the limit.

  • I can’t imagine what you would have whipped up in say an hour or so. Your appetizers are very impressive.

    • Karen thanks for your sweet comment. All I can say is I should have made more of these as they went really fast. I posted your stuffed mushroom on pin interest and wow there has been lots of re-pinning and likes it was a big hit! Everyone wants to try it. Take Care and have a super weekend. BAM

      • Thank you so much Bam…I really appreciate your thoughtfulness.

  • I love those wonton cups.. you can just stuff them with anything. But I love the italian sausage you’ve stuffed them with. Delish!

    • Wonton or jiaozi wrappers are a great thing to store in your freezer as they are so versatile. They also take up very little freezer space. Have a great weekend.

  • Wow!

  • Wow, what an impressive snack! Scrumptious.
    🙂 Mandy

  • These appetizers would make the perfect nibbles for cocktails before going out for a night on the town. Great idea and recipe. Thanks for sharing.

    • You hit is spot on John! Thanks for your lovely comments. I hope your weekend is grand. Take Care, BAM

  • i love the parm crisps! such a wonderful addition…

    • Me too!!! Actually I made some extra as they are great as snack all alone too. So easy, and if you add a dash of black pepper just before baking it makes it really yummy. Take care, BAM

  • What a beautiful marriage between oriental and Italian my friend 🙂
    Well done!

    Happy Easter!
    Choc Chip Uru

    • CCU your the first one to notice my little Asian Fusion! Thanks. Trust me it was not planned this recipe came from necessity. My fridge was so empty it was echoing… LOL Have a great Easter holiday. BAM

  • Inspired indeed – a fantastic idea. I need to get a hold of some wonton wrappers – I don’t think they’re that common here… maybe if I go to the asian supermarket in Paris!

  • Charles, I hope this note finds you well. I am all about recipe adaptation. Can you obtain phyllo sheets in your frozen food section? If you cannot find wonton wrappers this would work too. However, the wonton wrappers keep a really nice crunchy crust and are not greasy. Really nice option if you can find them. Hey on a side note, I am going to be popping through Paris at the end of May. Do you have any convenient located suggestions for a hotel near the Vendome area? Take care, BAM

  • Pure Genius! The wonton cups could serve so many purposes, and the parmesan crisps are always amazing…
    Happy Easter Weekend!

    • Thanks Marie. I think the wonton is the new phyllo dough! Happy Easter you and your family. i hope the Easter bunny is good to you… Take care, BAM

      • I made the crisps last night for a friend who stopped by for a glass of wine…He suggested draping them over an upside-down custard cup while they’re still warm. As they cool and harden, they turn into another cute little shell for serving appetizers!

        We had 2 left over, and I crumbled them into our green salad at dinner.

        We all toasted you, for reminding me that this was possible!

        • What a fantastic idea. I will toast to that! Take Care, BAM

  • Awesome dish! Wine makes life so much easier 🙂

    • Tandy, that should be our new slogan…”Wine makes life so much easier.”!! Have a happy weekend. Take care, BAM

  • You truly are a gourmet chef.. these are so pretty the way you’ve presented them!! And in no time at all, you’ve whipped up a tasty treat!!

    • Thanks Smidge. I do not know if I would call myself gourmet. But your comment is very kind. I think as moms we do have to think very quick on our feet and multitasking is a requirement. I hope your weekend is blessed with some great family time. Take Care, BAM

  • I’ve made those Parmesan crisps before. Great snack!

    • I sprinkled a little black pepper on the extra parmesan crisps and they were so yummy. Take care, BAM

  • You are so creative Bam
    to come up with the idea and have it ready in 15 minutes is brilliant
    I would totally panic if it happened to me

    • I felt like I was on that show… “Ready Set Cook.” LOL
      I had fun with it and my guests were so laid back, they are very easy to entertain for. I am hoping your weekend is full with fun and of course some yummy treats coming from your kitchen . Take Care, BAM

  • Sad to say, I’d probably panic. I like your idea better!

    • I have found over the years that very little ruffles my feathers. Maybe it is all the international moves that have toughened me up. I can tell you however, when I am relaxed and easy going so are my guests. I have seen your website Beth. I am certain you could whip up something very special in no time flat. Take care, BAM

  • Wow Bobbi these looked amazing! I’m so impressed you kept your cool and managed to pull out such a delicious dish! I definitely won’t be able to because I like things to be planned out properly and neatly. Amazing! Take care!

    • I think maybe you and I are born under the same sign? Virgo’s like perfection. However, I have learned that always trying to have all my ducks in order at all times just causes me stress. So now just fly by the seat of my pants. That seems to be working out great as well. Take Care, BAM

  • If you were just a little closer, Bam, I’d surely drop by and bring a bottle of New York Finger Lake wine. Meanwhile, I think I’ll make this recipe, pour a glass, and toast to you!

    • We sure can have a toast together from afar. It is 5’oclock somewhere in the world. 干杯 (Gambei!) Cheers in Chinese. Take Care, BAM

  • These ar ejust so pretty!

  • YUM!!!

  • Oh my god, those look soooooooo good!!! Drooling all over the keyboard here!

    • Thank you. I should have made more for our guests. They go quick. So easy to make and so easy to eat. Take Care, BAM

  • What an amazing looking appetiser Bam, seriously, I would be happy to eat a whole tray of these.

  • That was certainly the motto of my teenage bottomless pit boys. Trust me you best double-triple the batch.

  • Lovely to see a recipe with so many influences and an ingredient I’d never heard of (gailan)

    • Gailan is a kind of Chinese Kale. So you could substitute with a green leafy vegetable native to your area you live. I happen to live in Hong Kong so gailan is everywhere and plentiful.

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