Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin or two 12-cup standard muffin tins.
Step 2: In a large skillet, heat the olive oil over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Step 3: Add the chopped onion to the skillet with the meat and cook until softened, about 5 minutes. Stir in the minced garlic, salt, pepper, smoked paprika, and marjoram (if using), and cook for another minute until fragrant.
Step 4: Remove the skillet from the heat. Stir in the cooked rice and well-drained sauerkraut. Mix thoroughly until all ingredients are well combined. This is your delicious filling for the Crispy Cabbage Roll Dumpling Cups.
Step 5: Carefully press one wonton wrapper into each cup of the prepared muffin tin, creating a small cup. You may need to gently pleat the edges to fit. Slightly dampen the edges with water if they don’t stick well.
Step 6: Spoon about 1-2 tablespoons of the meat and cabbage mixture into each wonton cup, filling it generously but not overflowing. Repeat for all 24 cups.
Step 7: In a small bowl, whisk together the tomato sauce, brown sugar, and apple cider vinegar. Spoon about 1 teaspoon of this sauce over the top of each filled Crispy Cabbage Roll Dumpling Cup.
Step 8: Bake for 18-22 minutes, or until the wonton wrappers are golden brown and crispy around the edges, and the filling is heated through. The topping should be bubbling.
Step 9: Carefully remove the Crispy Cabbage Roll Dumpling Cups from the muffin tin (a small spoon or knife can help lift them out). Garnish with fresh dill or parsley, if desired. Serve warm and enjoy your homemade Crispy Cabbage Roll Dumpling Cups!