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Won Ton wrapper cups or something else?

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My 10 year old daughter is testing for her black belt in TaeKwonDo in 10 days (forgive my bragging). We have been invited to a party afterwards with people she has gone to class with over the last 6 years to celebrate the new black belts, so our interaction with them has been limited.

Not really knowing anyone really well, I would like to take something that would have broad appeal. I have not worked with wontons before. I have 3 fillings, all cold, that I would like to put in them... a chicken salad that I get requests for all of the time, smoked salmon and cream cheese, and an asian cole slaw.

Can I bake them until crispy, fill them just before leaving. and still have them stay crunchy for a few hours with wet fillings. Do you have any tips? Would you suggest using something else.

Thanks

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  1. I like these mini shells by Athena better than baked won ton wrappers:

    http://www.athensfoods.com/products/c...

    I put the fillings into a zip lock bag and clip the corners to fill the cups. Instead of smoked salmon and cream cheese, you could do a smoked salmon mousse which pipes better. It's easier to keep the bags in a cooler than the filled shells.

    http://allrecipes.com//Recipe/smoked-...

    It takes no time to fill and if you want to doctor it up, have chopped chives, dill, paprika, etc. in bags. Congrats to your daughter, btw.

    3 Replies
    1. re: chowser

      I use those all the time too, if I am serving right away. I have a bunch of boxes in the freezer right now. They definitely get soggy after a short time, unless you have a method that I don't know about. I always bake to crisp them up and then fill and bake again if I am doing a hot filling.

      Thanks for the recipe and the congrats.

      1. re: lisaress

        I fill them last minute and haven't had problems but maybe they disappear too quickly. I'd consider using vegetables as a base--like sliced cucumber, endive, red pepper. People would probably appreciate the healthier alternative, especially when it's tasty. I keep the filling in pastry bags with a tip so it looks nice but then I can't ask others to help out, in that case, if they don't know how to pipe. But everyone manages the zip lock bags well.

        1. re: chowser

          I'm thinking, too, I should bring bags and resupply as they are eaten. That way I won't have a bunch of soggy apps to take home that no one wants. I could do that whether I use the wonton cups or the phyllo cups. I am not practiced in piping, so they will have to deal with my lesser presentation. Thanks!

    2. Why not put a layer of lettuce in the bottom of each cup to catch the liquid? Not foolproof but would probably help!