You can cheat and make dumplings with won ton wrappers. I've tried this Ming Tsai recipe using those and it was great. posted by maudlin at 1:15 PM on June 10
I've used the wrappers to make little cups for appetizers. Just jam them into lightly oiled cupcake pans (the mini cupcake pans are better) and bake at 425 for about 10 minutes (just until lightly golden). Take them out, cool, then fill with whatever you want. I like to fill them with lightly stir-fried cabbage with edamame and soy sauce, but you can really go any direction (doesn't have to be Asian, either). posted by rossination at 1:16 PM on June 10
Samosas....mmmmmm.
http://myplateoryours.typepad.com/my_plate_or_yours/2006/05/wonton_lust.html
(scroll down) posted by LittleMissCranky at 1:20 PM on June 10
I made these Artichoke, Feta, and Bacon Won-tons from Alton Brown's book "I'm Just Here for the Food v.2.0" and they were absolutely amazing.
I realize you said vegetarian but I am sure you could remove the bacon and they would still be just as tasty. Or use soy bacon or some other substitute. And you can substitute the chicken broth as well. Be creative! Make it your own! posted by xdeliriumx at 1:27 PM on June 10
Dessert! Wrap three chocolate chips and a lima bean sized piece of peanut butter in won-ton wrapper. Fry. Serve with ginger ice cream. posted by jessamyn at 1:30 PM on June 10 [1 favorite]
Fill them with mashed sweet potatoes (I like to season them with salt, melted butter and a pinch of cayenne pepper) and then either add them to miso soup or fry them until golden brown. posted by saladin at 1:31 PM on June 10 [2 favorites]
after the wonton thread linked, i made these posted by nadawi at 1:40 PM on June 10
Arugula ravioli from Smitten Kitchen. She has many more veggie goodies there. It's one of the best food blogs around. posted by caddis at 1:42 PM on June 10
Fill them with soy meat and follow-your-heart cheese, then deep fry. (All vegan, but you can use real cheese if you eat that.) posted by Malice at 2:06 PM on June 10
Chunks of avocado, deep fry, serve with salsa. These are really good and hard to stop eating until you reach that point where you never want to eat another as long as you live. For me, that took about three years. posted by pointilist at 2:32 PM on June 10 [1 favorite]
I used to make terrific and easy chili rellenos with won-ton wrappers. posted by Rad_Boy at 2:40 PM on June 10
this is really involved, but really delicious -- i got the recipe from a vegetarian thai cookbook. they are called sweet potato shiao mai.
INGREDIENTS
1 cup mushroom mince (see below)
1 cup mashed cooked sweet potato
1/2 cup bread crumbs
1 egg, lightly beaten
1 teaspoon soy sauce
1/4 teaspoon sugar
1/4 teaspoon salt
2 green onions
2 tablespoons fresh mint or cilantro
1 package (12 ounces) wonton wrappers
soy sauce, seasoned to taste with white vinegar, sugar, & green onions, for dipping
METHOD
in a bowl, combine the mushroom mince, sweet potato, bread crumbs, egg, soy sauce, sugar, salt, green onions, & mint. mix very well. set up a work space with a clean, dry cutting board, a baking sheet, a small bowl of water, the wonton wrappers, & the sweet potato filling.
[there follows an elaborate description of how to make them in cute little shapes, but i just fold them like wontons b/c i'm lazy.]
fill & shape the remaining dumplings in the same way. place them without touching on the baking sheet. at this point, you can seal the dumplings airtight & refrigerate them for 1 to 2 days, or freeze for up to 1 month. they can be steamed directly from the refrigerator or freezer.
to steam the dumplings, fill the bottom of a steamer or a heavy saucepan with serveral inches of water and bring it to a rolling boil over medium heat. meanwhile, place a batch of the dumplings on a steamer basket or tray. when the steam is steady & strong, place the dumplings over the steam, cover, & adjust the heat to maintain a steady head of steam. cook until the filling firms up & the wrappers are tender & cooked, about 15 minutes. transfer carefully to a serving platter. serve warm with seasoned soy sauce.
[i've pan-fried them in a couple inches of oil a few at a time, too.]
INGREDIENTS: MUSHROOM MINCE
2 tablespoons coarsely chopped garlic (8 to 12 cloves)
1 tablespoon coarsely chopped cilantro root, or cilanro stems & leaves
1/2 teaspoon freshly grond pepper
8 ounces fresh button mushrooms, chopped
4 ounces firm tofu
3 tablespoons vegetable oil
2 tablespoons minced shallots
1 tablespoon palm sugar or brown sugar
1 tablespoon water
2 tablespoons regular soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon salt
METHOD: MUSHROOM MINCE
in a mini processor, combine the garlic, cilantro, & pepper & grind to a fairly smooth paste. set aside.
chop the mushrooms until they are reduced to a crumbly pile & set aside. chop the tofu into tiny cubes & set aside as well.
in a skillet over medium heat, warm 2 tablespoons of the oil until a bit of mushroom added to the pan sizzles at once, about 1 minute. add the garlic-cilantro paste & toss until fragrant & shiny, 2 to 3 minutes.
add the mushrooms & cook, tossing often, for 5 to 7 minutes. the mushrooms will soften, release their liquid, & brown as they cook. when the liquid has cooked away & mushrooms are shiny & tender, scrape them to the sides of the pan & add the remaining 1 tablespoon oil to the center. add the tofu & toss until thoroughly combined with the mushrooms & heated through, about 1 minute. add the sugar, water, both soy sauces, & salt & cook, tossing often, until the mixture is moist, evenly colored, & well combined, 2 to 3 minutes. remove from the heat, let cool to room temperature, & refrigerate in a tightly covered container until needed.
FYI, i have also made these with just plain sweet potato & brown sugar & dusted them with cinnamon sugar as a dessert. posted by oh really at 3:01 PM on June 10
Oh man, my above sweet potato suggestion is missing the most important ingredient: sage. Make sure to include some chopped sage, sauteed lightly in butter, in the potato mix. Delicious. posted by saladin at 4:31 PM on June 10
I recently made this ravioli. I winged it, but the filling consisted of cremini mushrooms (about 8oz), ricotta (about 16oz or so), grated parmesan, olive oil, garlic - all blended in a food processor. With that, I filled the wrappers, and then placed a tiny dab of smoked mozzarella on top before sealing.
Beautiful earthy, smoky flavor. posted by cmgonzalez at 11:18 PM on June 10
You can make delicious little wonton crisps--like chips, only better!--and no frying is needed. Cut wonton wrappers into triangles, place on a baking sheet, and spray lightly all over with cooking spray or other vegetable oil. Sprinkle over whatever seasonings you like (five spice powder, Italian seasoning, salt and pepper, etc.) Bake at about 325 F for 5-10 min or until crisp and golden.
You can also use the wrappers to make ravioli as cmgonzalez suggested, with whatever filling you want. Fill, fold over into triangles or half-circles, wet the edges, and press together firmly. Then cook as you would regular ravioli, for just a few minutes. posted by Ms. Informed at 8:41 AM on June 11
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posted by creepygirl at 1:10 PM on June 10