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Leftover wonton wrappers

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masha Jan 1, 2011 09:22 AM

I've got about 2/3s of a package of premade wonton wrappers that I'd purchased in the refrigerator case from the grocery store left over. Questions: (a) Can they be frozen? (b) The label suggests that they can be used to make ravioli. Does anyone recommend this use? I would think that the flavors would be different, but if anyone has had success using wonton wrappers for ravioli I'd be interested. (c) Any other suggested uses or recipes? (I used 1/3 of the package to make the Bittman Shrimp Shu Mei recipe that was in the NYT about 1 month ago. Turned out well but might like to use the rest for something else.) Thanks.

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    SherBel RE: masha Jan 1, 2011 09:27 AM

    I can answer your first question; yep, you can freeze them, no problem. Just wrap them well, they'll be fine.

    1. chefj RE: masha Jan 1, 2011 10:08 AM

      The obvious "other uses" would be to wontons which can be frozen.
      As for ravioli yes you can use then for that but they are not very much like Italian style pasta so they lend themselves better to less Ital-centric sauces and fillings .

      1 Reply
      1. re: chefj
        hotoynoodle RE: chefj Jan 1, 2011 10:45 AM

        or any kind of asian-inspired dumpling filling. make them, lay them on a cookie sheet to freeze and then pop them in a ziploc, pulling out a few each time to steam, fry or add to soups.

        i find freezing just the skins makes them brittle when thawed.

      2. boredough RE: masha Jan 1, 2011 10:12 AM

        You don't have to stick to savory recipes - try chocolate wontons - they're yummy. Here's one recipe I found: http://steamykitchen.com/7646-chocola...

        3 Replies
        1. re: boredough
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          janeh RE: boredough Jan 1, 2011 10:41 AM

          Oh, yeah - I've filled wonton wrappers with Nutella, fried and sprinkled with powdered sugar. Incredibly decadent and delicious, a rare treat!

          1. re: janeh
            HeyDeliciousBlog RE: janeh Jan 1, 2011 11:50 AM

            i came here just to say this! you read my mind. nutella really in any receptacle is a good idea.... wonton wrapper, crepe, spoon... whatever.

          2. re: boredough
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            HillJ RE: boredough Jan 1, 2011 01:21 PM

            Similar riff we enjoyed yesterday morning was nutella & pears, nutella and apricots wrapped in wontons and quick fried.

            Same as Matts mentioned, use small cupcake tins lined with wrappers to make a baked egg. Wontons crisp up and hold the egg nicely. Or just premake the wrappers baked in the tin to hold other mixtures. Spinach, lox, stir fried veggies.

            You could always make a batch of fried noodles for soup!

          3. b
            Breezychow RE: masha Jan 1, 2011 11:09 AM

            Yes, they can definitely be frozen. Just separate them into portions you estimate you'll use at one time & snugly wrap each bunch in cling-wrap, put the the bunches into a ziploc bag, & freeze.

            As far as using for raviolis, a resounding YES!! I've filled them with everything under the sun - a goat cheese, basil, & sundried tomato filling was a big hit. Just remember to seal the edges securely with an egg wash & that since these will be FRESH ravioli, they'll only take a minute or two to cook. These are lots of fun & very economical to experiment with different fillings.

            Another fun use? Asian steamed dumplings, potstickers, etc., etc. Again - lots & lots of fun experimenting with different fillings & shapes.

            1. m
              masha RE: masha Jan 1, 2011 11:34 AM

              Thanks for all the tips!!!

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                colbert RE: masha Jan 1, 2011 12:15 PM

                I always use the square ones in lasagna. Sometimes I even buy them with that express purpose in mind. They work great in many-layer recipes like: http://www.101cookbooks.com/archives/...

                1. mattstolz RE: masha Jan 1, 2011 12:25 PM

                  i like to stuff mine into cupcake tins, fill them with quiche mixture and bake them into little crispy-shelled mini-quiches

                  2 Replies
                  1. re: mattstolz
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                    Kater RE: mattstolz Jan 1, 2011 12:30 PM

                    That reminds me of a dessert: you can brush them with clarified butter and layer them into the muffin cups - use 3 or 4 per and orient them differently so the corner come out at different angles. Sprinkle with coarse sugar and bake them. Then you can fill them with whipped cream and berries or make a mascarpone filling similar to the one you use for tiramisu.

                    1. re: mattstolz
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                      Breezychow RE: mattstolz Jan 1, 2011 12:41 PM

                      Oooh - that reminds me. Even though I haven't tried the recipe yet. got one for "Baked Crab Rangoons" from the Kraft foods website wherein you tuck wonton wrappers into muffin tins & fill with the usual crabmeat/cream cheese/scallion mixture & bake them.

                      Sounds interesting & a little more healthy than the usual fried Chinese restaurant version.

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                      sexyLAMBCHOPx RE: masha Jan 1, 2011 04:12 PM

                      brush some with veg oil and spice up and bake as alt to chips. agree with the mini muffin, add anything you like. i did chopped pear procuitto & blue cheese or chopped chicken mixed with ranch for tasty appetizers. i use them when im feeling creativce but always bake or pan fry, i dont do deep frying. enjoy.

                      1. iluvcookies RE: masha Jan 1, 2011 04:19 PM

                        When I have a few left over I like to cut them into strips and fry them. You can then dress them with salt, or a bit of cinnamon sugar.
                        And they do freeze well--I second portioning them out and wrapping in saran wrap then into a ziploc bag.

                        1. mattstolz RE: masha Jan 1, 2011 05:10 PM

                          i did something pretty similar to this except spiced em up and used them to top a southwestern bbq chicken salad. got the idea from california pizza kitchen's salad

                          1. Rmis32 RE: masha Jan 1, 2011 06:25 PM

                            As mentioned, they are a bit different than true ravioli, but are a great vehicle for all types of fillings. I fill them with caramelized onions & mushrooms, roasted tomatoes, mozzarella & basil, butternut squash, chopped artichoke & capers, grated beets & ricotta. The possibilities are endless and they are so convenient, when you've got them in the freezer, for a quick meal.

                            1. ipsedixit RE: masha Jan 1, 2011 06:59 PM

                              Deep fry them and use them as "croutons"

                              1. m
                                masha RE: masha Mar 20, 2011 11:51 AM

                                I wanted to report back on what happened with my leftover wonton wrappers from my post in January, above:

                                I had about 32 wrappers leftover so I froze them in packages of 8, each wrapped tightly in
                                Saran wrap. About 2 weeks ago, I defrosted 2 packages and made another batch of the Shu Mei that had been the original impetus for buying them.

                                Yesterday, I used up the rest in a dessert of fried chocolate wontons. For the filling, a used a mixture of equal parts Nutella and ricotta cheese (that too was a leftover I was trying to use up). I used the technique for making the wontons outlined in the recipe linked in Boredough's post, deep-frying them in canola oil & dusting them with confectioners sugar. I plated them in bowls (2 to a bowl), leaning them along the side of the bowl with one of the acute angle tips in the base, and then added a dollop of the Nutella/ricotta blend at the bottom of each bowl for dipping. The dessert was a winner and I'd definitely make it again.

                                The only problem that I had with the dessert last night was that I'd assembled the wontons a few hours in advance, and placed them on a dinner plate in layers, with a sheet of plastic wrap between the layers and on top. But the bottom layer of wontons were directly on the dinner plate and most of them stuck to the plate when I tried to remove them and fell apart. So, I ended up with only 2 wontons per serving, when I'd planned 3. Next time I will lay down a sheet of plastic wrap on the dinner plate, under the bottom layer of wontons.

                                2 Replies
                                1. re: masha
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                                  HillJ RE: masha Mar 20, 2011 11:56 AM

                                  Sometimes I dust the surface with rice flour or corn starch to avoid the sticking issue. Happy to hear the wonton wrappers rec'd a yummy filling. Did you drain the ricotta cheese? Did you mix the Nutella and r. cheese together or layer both on the wonton? I know the ricotta can give off alot of water..especially when defrosted. Do you think the ricotta caused the sticking?

                                  Thanks for reporting back on your experience!

                                  1. re: HillJ
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                                    masha RE: HillJ Mar 20, 2011 02:08 PM

                                    The ricotta had been opened and in the fridge for about 1 week. I stirred it up so that the liquid mixed in. Then I added about 1/2 cup each of the ricotta & Nutella to a bowl, and blended it together with the immersion blender and spooned about 3/4 tsp into the center of each wonton.

                                    I don't think that the moisture from the ricotta was the reason that the wontons stuck to the plate. Rather I just think the skin was a bit tacky and letting them sit on the plate for 3 hours was too long; I had no problem removing the top layer of wontons, from the plastic wrap, just the bottom layer that was directly on the plate surface.

                                2. p
                                  pine time RE: masha Mar 20, 2011 12:00 PM

                                  I also freeze leftovers with no problems, but usually just use 'em up as samosa wrappers.

                                  1. Michelly RE: masha Mar 20, 2011 09:45 PM

                                    Fill each wonton with a banana slice with a couple pinched of brown sugar; wrap, seal, and saute in butter. Serve warm with or without ice cream.
                                    You can use cubed apples that have been tossed in cinnamon, too.

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                                      sasl1 RE: masha Dec 23, 2012 11:31 AM

                                      why not try lasagna cupcakes? the regular muffin size uses two layers of wrappers, and the mini-muffins use just one.

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                                        alliebear RE: masha Dec 23, 2012 12:24 PM

                                        Here's a link with some ideas for uses for wonton wrappers. I like the idea of mini lasagna's.

                                        http://www.thekitchn.com/5-uses-for-w...

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