wontons glorious wontons
January 14, 2009 4:07 PM Subscribe
What are some delicious things to do with wonton wrappers?
So I have a huge pack of wonton wrappers, and I want to do delicious things with them. Savory things. Sweet things. Crunchy things. Any things. Healthy, unhealthy, baked, fried, boiled. What are your best wonton wrapper recipes?
So I have a huge pack of wonton wrappers, and I want to do delicious things with them. Savory things. Sweet things. Crunchy things. Any things. Healthy, unhealthy, baked, fried, boiled. What are your best wonton wrapper recipes?
Fill them with cream cheese and crab and make crab rangoons.
posted by Grlnxtdr at 4:13 PM on January 14, 2009
posted by Grlnxtdr at 4:13 PM on January 14, 2009
Fill with blue cheese and mushrooms then boil for a ravioli type thing.
posted by thirteenkiller at 4:17 PM on January 14, 2009
posted by thirteenkiller at 4:17 PM on January 14, 2009
Spread some flavored cream cheese, fresh basil, and Sriracha on the wrapper, and wrap it around a fresh, raw shrimp. Deep fry.
posted by nitsuj at 4:20 PM on January 14, 2009
posted by nitsuj at 4:20 PM on January 14, 2009
Wrap tiny candy bars with them, deep fry them, sprinkle with powdered sugar.
posted by padraigin at 4:22 PM on January 14, 2009
posted by padraigin at 4:22 PM on January 14, 2009
Deep fry them solo and use them to make elaborate stacked salad things with crab meat.
I've also fried them to make little canape vessels - I cooked an extremely rare seared tuna fillet, then sliced it and put each slice on little fried wontons and topped with wasabi mayonaise and a little bit of finely shredded green onion.
posted by lottie at 4:25 PM on January 14, 2009
I've also fried them to make little canape vessels - I cooked an extremely rare seared tuna fillet, then sliced it and put each slice on little fried wontons and topped with wasabi mayonaise and a little bit of finely shredded green onion.
posted by lottie at 4:25 PM on January 14, 2009
An episode of Good Eats focuses on wontons/dumplings. Steaming and potsticker applications included here.
posted by sararah at 4:29 PM on January 14, 2009 [4 favorites]
posted by sararah at 4:29 PM on January 14, 2009 [4 favorites]
You can also shred them and deep fry them to add crunchy bits to salads, like a Chinese Chicken Salad.
posted by lottie at 4:31 PM on January 14, 2009 [1 favorite]
posted by lottie at 4:31 PM on January 14, 2009 [1 favorite]
We add a bit of mozzarella cheese and a small slice of hot pepper and DEEP DRY (of course) and then serve with salsa. (Use a little watch on your finger to seal the pillow)
yum yum yum yum yum.
posted by bottlebrushtree at 4:36 PM on January 14, 2009
yum yum yum yum yum.
posted by bottlebrushtree at 4:36 PM on January 14, 2009
Cut each wrapper in to four strips (about an inch wide).
Lay them out on a baking sheet.
Brush with Italian Dressing.
Sprinkle with Parmesan cheese.
Bake at 350 for about 5 minutes - watch them, they burn fast.
(courtesy of my wife - she brought them one year to Turkey day, and now it's a request every year.)
posted by notsnot at 4:48 PM on January 14, 2009
Lay them out on a baking sheet.
Brush with Italian Dressing.
Sprinkle with Parmesan cheese.
Bake at 350 for about 5 minutes - watch them, they burn fast.
(courtesy of my wife - she brought them one year to Turkey day, and now it's a request every year.)
posted by notsnot at 4:48 PM on January 14, 2009
stuff with a cream cheese pie filling blend and fry. I like cherry.
posted by magikker at 5:03 PM on January 14, 2009
posted by magikker at 5:03 PM on January 14, 2009
Wrap peanut butter and a few chocolate chips. Fry. Serve hot with vanilla or ginger ice cream.
posted by jessamyn at 5:15 PM on January 14, 2009
posted by jessamyn at 5:15 PM on January 14, 2009
Fill them with Nutella and deep fry! Delicious!
posted by simplethings at 5:15 PM on January 14, 2009
posted by simplethings at 5:15 PM on January 14, 2009
FYI, do use them by the "use by" date on the package. I thought that I could ignore that if I froze them, but I took out some 3-month old frozen wrappers last night and they crumbled like nobody's business.
Seconding the Good Eats episode suggestion.
posted by rossination at 5:19 PM on January 14, 2009
Seconding the Good Eats episode suggestion.
posted by rossination at 5:19 PM on January 14, 2009
hmm. i've had wonton wrappers last fine in the freezer for over a year. they do have a shorter than expected shelf life in the refrigerator.
as for recipes, i use them to make mandu. i make a huge amount at one sitting, then freeze them, so i can have a quick meal of steamed or boiled dumplings when i want.
posted by needled at 5:36 PM on January 14, 2009
as for recipes, i use them to make mandu. i make a huge amount at one sitting, then freeze them, so i can have a quick meal of steamed or boiled dumplings when i want.
posted by needled at 5:36 PM on January 14, 2009
My plan:
Make a filling with leftover roasted squash, salt, a little bit of savory (or whatever winter herb(s) suit your fancy)
Fill wonton skins -- I usually make tortellini-esque single-wrapper bits, but nearly any shape will be fine.
Pan fry in brown butter. Toss some sage leaves in near the end until they get crispy. Fish it all out of the pan and top with shavings of your favorite salty hard cheese and copious black pepper.
Add a bottle of medium-bodied red wine and dark-green salad, and voila!
posted by janell at 5:51 PM on January 14, 2009
Make a filling with leftover roasted squash, salt, a little bit of savory (or whatever winter herb(s) suit your fancy)
Fill wonton skins -- I usually make tortellini-esque single-wrapper bits, but nearly any shape will be fine.
Pan fry in brown butter. Toss some sage leaves in near the end until they get crispy. Fish it all out of the pan and top with shavings of your favorite salty hard cheese and copious black pepper.
Add a bottle of medium-bodied red wine and dark-green salad, and voila!
posted by janell at 5:51 PM on January 14, 2009
Gyoza! Minced pork, garlic, leek, cabbage, some salt and pepper, soy sauce and sesame oil....and anything else you want. Wrap mixture in the gyoza and fry in a pan. After a few minutes, fill pan with water and cover. Another couple of minutes and they're done! Dip in sauce of your choice, I like them with Thai chili sauce.
posted by zardoz at 6:09 PM on January 14, 2009
posted by zardoz at 6:09 PM on January 14, 2009
You could make whole egg filled raviolo... these are an absolute showstopper. Hand on my heart, people are super impressed when you serve these and they're delicious too.
The recipe I've linked to has the egg on a spinach filling, but I have also done a crab filling, which is stellar with a soft cooked yolk. Just substitute crab meat into the filling recipe instead of the spinach. I finished these with a tiny drizzle of olive oil and a drift of finely shaved, good quality parmesan.
Since you're dealing with single wonton wrappers, I would experiment with putting the bottom layer into a muffin tine or something with a gentle cup-like curve, then fill, add the top layer, seal and then cook.
posted by lottie at 6:41 PM on January 14, 2009 [1 favorite]
The recipe I've linked to has the egg on a spinach filling, but I have also done a crab filling, which is stellar with a soft cooked yolk. Just substitute crab meat into the filling recipe instead of the spinach. I finished these with a tiny drizzle of olive oil and a drift of finely shaved, good quality parmesan.
Since you're dealing with single wonton wrappers, I would experiment with putting the bottom layer into a muffin tine or something with a gentle cup-like curve, then fill, add the top layer, seal and then cook.
posted by lottie at 6:41 PM on January 14, 2009 [1 favorite]
Make "egg rolls" from any favorite hot meal ingredients. I like chopped ham and shredded cheddar cheese, shredded turkey and cranberry sauce, peanut butter and banana, chopped teriyaki chicken and stir fried veggies, leftover lasagna, etc. Make leftovers into egg rolls and they aren't so leftover anymore. I usually spray with cooking spray and bake (never deep fried in my life). Frying would probably be even tastier.
posted by orangemiles at 6:45 PM on January 14, 2009
posted by orangemiles at 6:45 PM on January 14, 2009
Response by poster: omg you guys are making me hungry. Wonton party time? Even though this is my question, I'm going to go ahead and add this recipe because it sounds so amazing:
Won Top Cups with Hot Smoked Salmon and Avocado
YES please.
posted by changeling at 6:58 PM on January 14, 2009
Won Top Cups with Hot Smoked Salmon and Avocado
YES please.
posted by changeling at 6:58 PM on January 14, 2009
Response by poster: Top, of course, meaning Ton.
though won top sounds funnier.
posted by changeling at 6:59 PM on January 14, 2009
though won top sounds funnier.
posted by changeling at 6:59 PM on January 14, 2009
Mantii (Mahn-tuh)
Your Wonton Wrappers
Bit of Olive Oil
1-1.5 lb ground lamb
1 Large Onion, minced
1-2 Tsp Mint Flakes
Salt/Pepper to taste
2 Cups Greek yogurt
2-3 Tbsp Garlic (Fresh is better. If you don't want to use fresh, use minced (with the juices, etc-- flakes give a funky consistancy)
1 Tsp Paprika
1-2 Tbsp Butter
Red Pepper to taste (again- if you can get your hands on it, fresh or from a Turkish/Mediterranean market)
Popsicle
Mix the yogurt and garlic, set aside (room temperature)
Heat your skillet/pan, add a bit of olive oil. Add the ground lamb, and brown it-- while it's browning, mix in the onion and mint along with salt and pepper to taste.
While waiting, eat the popsicle.
Once it's browned, remove from heat. Take a cup (or bowl, or what have you) of lukewarm water, put it on your food prep surface.
Fill your wontons with the lamb concoction. A pinch or two will do-- you're going to set your wonton wrapper down, dip your fingers in the water, then trace them along the sides of the wrapper (this'll allow it to seal after you've filled it with a bit of lamb). Pinch the now-filled wrapper together, set aside, and repeat until you're out of wonton wrappers, lamb, or both.
Boil some water (enough so you can put your wontons in it and they won't be crushing each other-- as you would for pasta), and let it come to a rolling boil.
Drop them in (not from great distance-- splashing boiling water isn't fun. ... somehow I didn't learn that the first, second, or seventeenth times...), and let them boil for 3-5 minutes.
During this time take your skillet, melt the butter, add paprika and red pepper. Cook it for a bit. (Don't burn it, but nicely browned will do.)
Now. Take a big bowl, strain the dumplings (again, as you would with most any pasta) and put 'em in the bowl.
Put the yogurt on top, and the paprika/butter/red-pepper mixture on top of that.
Taste.
Serve.
Enjoy.
posted by Seeba at 7:18 PM on January 14, 2009 [3 favorites]
Your Wonton Wrappers
Bit of Olive Oil
1-1.5 lb ground lamb
1 Large Onion, minced
1-2 Tsp Mint Flakes
Salt/Pepper to taste
2 Cups Greek yogurt
2-3 Tbsp Garlic (Fresh is better. If you don't want to use fresh, use minced (with the juices, etc-- flakes give a funky consistancy)
1 Tsp Paprika
1-2 Tbsp Butter
Red Pepper to taste (again- if you can get your hands on it, fresh or from a Turkish/Mediterranean market)
Popsicle
Mix the yogurt and garlic, set aside (room temperature)
Heat your skillet/pan, add a bit of olive oil. Add the ground lamb, and brown it-- while it's browning, mix in the onion and mint along with salt and pepper to taste.
While waiting, eat the popsicle.
Once it's browned, remove from heat. Take a cup (or bowl, or what have you) of lukewarm water, put it on your food prep surface.
Fill your wontons with the lamb concoction. A pinch or two will do-- you're going to set your wonton wrapper down, dip your fingers in the water, then trace them along the sides of the wrapper (this'll allow it to seal after you've filled it with a bit of lamb). Pinch the now-filled wrapper together, set aside, and repeat until you're out of wonton wrappers, lamb, or both.
Boil some water (enough so you can put your wontons in it and they won't be crushing each other-- as you would for pasta), and let it come to a rolling boil.
Drop them in (not from great distance-- splashing boiling water isn't fun. ... somehow I didn't learn that the first, second, or seventeenth times...), and let them boil for 3-5 minutes.
During this time take your skillet, melt the butter, add paprika and red pepper. Cook it for a bit. (Don't burn it, but nicely browned will do.)
Now. Take a big bowl, strain the dumplings (again, as you would with most any pasta) and put 'em in the bowl.
Put the yogurt on top, and the paprika/butter/red-pepper mixture on top of that.
Taste.
Serve.
Enjoy.
posted by Seeba at 7:18 PM on January 14, 2009 [3 favorites]
I make cream cheese wontons by mixing cream cheese with coconut (moist shredded, not dried) and red curry paste and folding it into the wonton wrappers, then deep frying and serving with sweet-and-sour sauce for dipping. Best thing ever.
posted by mai at 8:56 PM on January 14, 2009
posted by mai at 8:56 PM on January 14, 2009
Seconding the lasagna recommendation. I've used wonton wrappers in place of handmade pasta in this recipe:
Thousand Layer Lasagna
posted by Valuev at 2:16 AM on January 15, 2009
Thousand Layer Lasagna
posted by Valuev at 2:16 AM on January 15, 2009
Make sui mai dumplings.
Mince some pork and prawns together until it's got the consistency of ground meat.
Put a dollop of meat on the middle of each wrapper, wrap each wrapper so it surrounds the sides of the dollop, but leaving the top exposed.
Steam for 15-20 minutes or so
Leave to stand for a minute
Eat. Delicious and simple.
posted by almostwitty at 2:45 AM on January 15, 2009
Mince some pork and prawns together until it's got the consistency of ground meat.
Put a dollop of meat on the middle of each wrapper, wrap each wrapper so it surrounds the sides of the dollop, but leaving the top exposed.
Steam for 15-20 minutes or so
Leave to stand for a minute
Eat. Delicious and simple.
posted by almostwitty at 2:45 AM on January 15, 2009
Fill with mincemeat. Fry. Serve with ice cream.
posted by methylsalicylate at 3:26 AM on January 15, 2009
posted by methylsalicylate at 3:26 AM on January 15, 2009
Deep fried banana ravioli. Wrap whopped bananas and brown sugar inside, deep fry and serve with vanilla ice cream.
posted by Pax at 6:34 AM on January 15, 2009
posted by Pax at 6:34 AM on January 15, 2009
Seconding the gyoza suggestion - they freeze beautifully, too. It's comforting to have a bag of homemade gyoza in the freezer for those nights when nothing else sounds good.
I use this gyoza recipe from Just Hungry. Mmm.
posted by catlet at 7:57 AM on January 15, 2009
I use this gyoza recipe from Just Hungry. Mmm.
posted by catlet at 7:57 AM on January 15, 2009
I like to make gyoza with chopped up broccoli slaw, soy, and ginger. Sometimes I add minced cooked pork or chili sauce.
posted by pointystick at 8:52 AM on January 15, 2009 [1 favorite]
posted by pointystick at 8:52 AM on January 15, 2009 [1 favorite]
I used to make fantastic vareniki with wonton wrappers.
1 pound ground pork
1 pound ground beef
10-12 onions (less if you aren't as onion crazy as I am)
dill (fresh or dried)
salt and pepper
wonton wrappers
sour cream
Take half of the onions, julienne them, and caramelize till golden brown. The other half dice and leave raw. Once the caramelized onions are cooled mix all of the ingredients except for the sour cream and the wrappers in a big bowl and stuff the wontons with them. Boil them for five minutes and serve with the sour cream with an extra bit of dill or black pepper in the cream. Freeze the leftovers flat on a baking sheet and then put in a marked freezer bag for later. They keep very well.
I found that the two onion style added excellent flavor to the mix.
posted by ChutneyFerret at 9:11 AM on January 15, 2009
1 pound ground pork
1 pound ground beef
10-12 onions (less if you aren't as onion crazy as I am)
dill (fresh or dried)
salt and pepper
wonton wrappers
sour cream
Take half of the onions, julienne them, and caramelize till golden brown. The other half dice and leave raw. Once the caramelized onions are cooled mix all of the ingredients except for the sour cream and the wrappers in a big bowl and stuff the wontons with them. Boil them for five minutes and serve with the sour cream with an extra bit of dill or black pepper in the cream. Freeze the leftovers flat on a baking sheet and then put in a marked freezer bag for later. They keep very well.
I found that the two onion style added excellent flavor to the mix.
posted by ChutneyFerret at 9:11 AM on January 15, 2009
You can take each sheet, cut it into thick strips and boil in water until tender. Now you have chunky homestyle pasta that you can cover with any number of sauces.
posted by Deathalicious at 6:45 PM on January 15, 2009
posted by Deathalicious at 6:45 PM on January 15, 2009
Fill with grated sharp cheddar, seal edges well, and deep fry.
Apples with cinnamon is another delicious combination.
To carry out the fill operation, dip wrapper quickly into warm water, place on a flat surface, place filling on wrapper, and either fold in half and seal edges or fold corners over. Putting these on an oiled surface will make them easier to pick up when it´s time to deep fry.
posted by yohko at 8:25 AM on January 17, 2009
Apples with cinnamon is another delicious combination.
To carry out the fill operation, dip wrapper quickly into warm water, place on a flat surface, place filling on wrapper, and either fold in half and seal edges or fold corners over. Putting these on an oiled surface will make them easier to pick up when it´s time to deep fry.
posted by yohko at 8:25 AM on January 17, 2009
This thread is closed to new comments.
posted by spec80 at 4:12 PM on January 14, 2009