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Sep 17, 2007 12:47 PM

Interesting Uses For Won Ton Wrappers

I've recently discovered the joy of using the versatile won ton wrapper. Anyone have any interesting ideas/suggestions for these little pouches of goodness?

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  1. I just made these yesterday. Cut them diagonally, lay them on a cookie sheet, spray with olive oil, sprinkle with salt and fresh ground red pepper, and bake at 400 degrees for about 7 minutes. You will have the most delicious crackers for dips, soft cheeses or just snacking by themselves. People never fail to ask me where I get them.

    2 Replies
    1. re: greenstate

      You can do the same sprinkled with cinnamon and white sugar for a quick dessert.

      One amazing dessert, which I've reverse engineered from my favourite Shaanxi restaurant - fill with a bit of mozarella cheese, fold in half and seal, and deep fry until crispy. Dust with powdered sugar and (carefully) eat while still hot.

      I use them for making ravioli - mushroom fillings, squash or pumpkin, meat fillings, cheese fillings, etc.

      1. re: tastesgoodwhatisit

        Really, mozarella cheese with powdered sugar? I would have expected, say, ricotta. May need to give this a try!

    2. sweet (choc banana, pie filling) or savoury raviolis (spinach/cheese, squash/cheese, meat... (boiled or fried)
      fried and stacked w/ custard fillings for a sort-of napoleon...
      fried and sugar spice dusted as a "cracker" garnish for ice cream.
      fried and spice and salt dusted as chips.
      cut into strips and fried and seasoned for a crunchy topping for salads (if your into that)

      personally i mostly use them for wontons

      3 Replies
      1. re: chocabot

        I love the napoleon idea. Maybe I could fashion some sort of appetizer sized individual lasagna from them. I really like that cracker idea too. Thanks.

        1. re: jamesm

          I'm pretty sure that one of my cookbooks at home has a recipe for a "chinese" lasagna that uses wonton wrappers. If you are interested, I could look when I get home.

          1. re: valerie

            what a novel idea...i'd love this.

      2. I use them to make ravioli. I prefer the round gyoza wrapper, I think it is a bit thinner and more tender.

        1 Reply
        1. re: Candy

          I use the square ones and cut them roundand that seals them real good.

        2. They're great in the place of no-cook noodles in lasagna. Make sure that no ends are sticking up unsauced (they won't cook otherwise). You can also roll them through a pasta roller if you want them thinner (this will also remove a good deal of the cornstarch they coat them with).

          My mother and I use them in place of hand-stretched dough in the Armenian specialty, soubereg. It's still a huge process to cook and drain them all, but it saves some time on making the dough.

          2 Replies
          1. re: pamalamb

            How is the texture when used in place of lasagna noodles?

            I have a 1/2 pkg of the long ones (made pork dumplings with the others) and I was going to get Nutella (dangerous for me to keep in the house) but maybe I'll go entree instead. If I do them sweet will I get ok results if I spritz with oil and bake instead of fry? Has anyone tried?

            1. re: Boccone Dolce

              I know this is an old response, but gave me an idea:
              wontons filled with Biscoff spread, fried, then sprinkled w/ powdered sugar. Hmmmm

          2. I usually use them to make shrimp dumplings - chopped raw shrimp, grated carrot, a little sesame oil, a little grated ginger mixed together and placed in center of wrapper. Dampen the edge with water and seal by hand or in a dumpling crimper (I may have just made up that name!), then steam.

            Ridiculously decadent filled with Nutella and fried until crispy.

            1 Reply
            1. re: janeh

              I do something similar but with raw salmon, puree it to a sort of "mousse" and then add chives, season and fill the little wontons, and off they go into a nice broth. The salmon stiffens up and they're done, really good.