What to do with won ton wrappers?

[tamawrite]

I always see won ton wrappers in recipes but never have them. Now, I've finally finally finally purchased a pack...and I can't find a recipe! (How sad is that?) I tried a search but there are technical difficulties so I thought I'd go ahead and ask. What's your favorite thing to do with won ton wrappers (the small size.) TIA!

[sneezles]

They are great for using in ravioli recipes. I also make mini-eggrolls with them, pot stickers...

[Barb856]

I put them in mini muffin tins and bake them for several minutes (I'm doing kitchen renos so my cookbooks are in the basement) and then fill them with a spinach/artichoke mixture and then cook them until cheese melts. They are really good and when my Kitchen renos are done I can give you the recipe but sorry, not at the moment.

[louiseee]

I'm hsving technical difficulties so I think this didn't post the first time.

Here's mine:

Fried Goat Cheese

9 Oz Goat Cheese, such as Montrachet, crumbled
1/2 cup fresh parsley, chopped
1 egg
1 Tablesp garlic, minced
1 1/2 teasp paprika
1/2 teasp salt
1/2 teasp pepper
24 won ton wrappers (approximate number)
1 egg, beaten
1/4 cup vegetable oil

Mix first 7 ingredients in small bowl. Place 1 wonton wrapper on work surface. Spoon 1 scant tablespoon filling in narrow strip across 1 end of wonton, leaving 1/4-inch border on sides. Fold sides in, then roll up as for egg roll, leaving a 1/8-inch border. Brush border with egg wash and press to seal. Repeat with remaining wontons and filling. (Can be prepared 8 hours ahead. Arrange in single layer on plastic-lined baking sheet. Cover and refrigerate.)

Heat 1/4 cup oil in large skillet over medium-high heat until hot. Add 6 filled wontons and fry until a deep golden brown, turning once, about 1 minute per side. Using tongs, transfer to paper towels and drain. Repeat with remaining wontons in 3 more batches, adding more oil to skillet as necessary. Serve hot.

Bon Appetit May 1995, pg. 185

[Chelle D]

I made the Baked Beef Empanadas from Cooking Light for the superbowl and they were pretty good....I added a little extra spice as some of the reviewers said tey were a tad bland. I made a spicy honey-mustard sauce for them and they were very well received.

[little_bopeep]

Italian nachos...mmmmmmm......

['lil cooker]

Stuff with a piece of banana, some chopped nuts, and some shaved chocolate. Crimp closed and bake (maybe 350 for around 20 minutes?), then drizzle with caramel sauce. A nice ending to an Asian meal.

[TerriS]

Take cremini mushrooms, "fill" with a mixture of cream cheese and sundried tomato pesto, wrap in wonton, and fry! Yum! Mushroom Drops!

[Beth H]

I have a good recipe for potstickers if you're interested - from the new Williams-Sonoma cookbook collection. I've made them twice, and my husband loves them.

[SusanMac]

I have recently discovered how fun, easy and yummy these are. The best recipe yet is a CL appetizer from either Nov 03 or Dec 03. It's something like 'roasted butternut squash raviolis'. There's a thread around here with rave reviews (although the dipping sauce is just mediocre). I made mine with canned pumpkin to save time. I ended up freezing some of the leftover filling, then pulling it out for impromptu appetizers throughout the week. What a nice change from a hunk of cheese before dinner.

Next I tried CL's mushroom raviolis from Oct 02, I think. Yum. Essentially sauteed mixed mushrooms, onions and thyme. Mix in a spoonful of yogurt or sour cream and grated parmesan. Then fill the won tons and bake at 425 for 12-15 minutes.

Crispy, fun and different. Let us know how your won ton experiments turn out.

[tamawrite]

Wow -- these sound really good! I'd best get busy... Thanks!

[mareesydneys]

Start with a mixture of finely small chopped red cilli peppers. Discard membranes and seeds if you don't want this to be too fiery. Mince garlic and red/yellow onions (+/-a peeled knob of grated ginger)and fry in a small amount of oil. Drain on kitchen towels.

Use one shelled, trimmed green prawn/shrimp per wonton wrapper. Top with small amount of the above and some chopped, fresh (dried will do) coriander/cilantro. Fold over as described in CL mag. Steam in a lined (I use a "Chux" wipe or you could use a teatowel in a bamboo steamer) using a lid and a thingo to stop the boling water touching the food in a wok until cooked. Will take approx. 4-6 minutes. Tastes wonderful. Serve with condiments and steamed vegetables.

.../maree.

.../maree,

[CrystalB]

I copied this off the board before the holidays, I think it is the recipe that barb856 is talking about. I haven't made them yet but they look great.

Spinach-Artichoke Party Cups

72 small wonton wrappers
1 14 oz. can artichoke hearts drained and finely chopped
1 10 oz. pkg. frozen chopped spinach, thawed & well drained
2 cups shredded Monterey Jack Cheese (I used old cheddar)
1 cup grated Parmesan cheese
1 cup mayonnaise
2 cloves crushed garlic

Preheat oven to 325. Spray mini muffin pan lightly with nonstick spray. Press one
wonton wrapper into each cup. Spray lightly with cooking spray. Bake about 9
minutes (I only baked 4 minutes) until light golden brown. Remove shells and set
aside to cool. Repeat with remaining wonton wrappers.

Meanwhile combine artichoke hearts, spinach, cheeses, mayonnaise and garlic in
medium bowl, mix well. (I just put it all in the food processor and that worked well)


Fill wonton cups with spinach-artichoke mixture (about 2 tsps.) Place filled cups on
baking sheet and bake about 7 minutes or until heated through (I baked 5
minutes). Serve immediately.

[sneezles]

Originally posted by little_bopeep
Italian nachos...mmmmmmm......

Give it up, Girlfriend! Please! :D