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?
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.
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.
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
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.
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?
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.