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Leftover wonton wrappers

  • m

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

    1. 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

        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. 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

          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

            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

            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. 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. Thanks for all the tips!!!

              1. 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. 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

                    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

                      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.

                    2. 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. 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. 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. 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. Deep fry them and use them as "croutons"

                              1. 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

                                  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

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

                                  1. 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.

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

                                      1. 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...