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 olive oil over medium-high heat. Add the ground meat, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
Step 3: Add the finely diced onion and shredded cabbage to the skillet with the browned meat. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and the cabbage has wilted down.
Step 4: Stir in the minced garlic, uncooked white rice, tomato paste, paprika, dried dill, salt, and black pepper. Cook for another 2 minutes, stirring constantly, to toast the spices and cook out the raw flavor of the tomato paste.
Step 5: Pour in the beef broth and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 5-7 minutes, or until most of the liquid has been absorbed and the rice is slightly softened but not fully cooked. Remove from heat and let cool slightly.
Step 6: While the filling cools, prepare your wonton wrappers. Gently press one wonton wrapper into each cup of the greased muffin tin, letting the edges fan out.
Step 7: Spoon about 1-2 tablespoons of the cabbage roll filling into each wonton cup. Don't overfill, as the wontons need room to crisp.
Step 8: Brush the exposed edges of the wonton wrappers with the beaten egg wash. This helps them crisp up beautifully and gives them a golden sheen.
Step 9: Bake for 18-22 minutes, or until the wonton wrappers are golden brown and crispy, and the filling is heated through. Oven temperatures can vary, so keep an eye on them.
Step 10: Carefully remove the Crispy Cabbage Roll Dumpling Cups from the muffin tin. A small knife or spoon can help gently pry them out. Garnish with fresh dill or parsley if desired, and serve immediately with a dollop of sour cream or extra tomato sauce on the side.