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leftover wonton skins

suzigirl May 16, 2012 04:57 PM

I made potstickers and I have about 24 left. Any thoughts how to use them up?

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  1. todao RE: suzigirl May 16, 2012 05:01 PM

    Ravioli for two .... any savory filling you might enjoy
    A dozen fruit filled ravioli for dessert .... You can boil, steam or deep fry; your choice. Sprinkle with powdered sugar.

    1 Reply
    1. re: todao
      Emme RE: todao May 16, 2012 09:08 PM

      i second ravioli... if you want to stay in the Asian themed sphere, do something in that vein. a few weeks ago for a friend's birthday, per request, i made Kung Pao Chicken/Shrimp Ravioli.

      they're also sort of yummy fried and rolled in cinnamon sugar (with a dash of cardamom)

      they can also be a fun soup topper or pizza topper when fried

    2. c
      cheesecake17 RE: suzigirl May 16, 2012 05:28 PM

      Wonton chips. Cut into triangles, spray with Pam. Can be made sweet with cinnamon and sugar or savory with salt and pepper. Bake until crispy.

      Wonton cups. Press into mini muffin cups. Spray with pam. Bake until crisp. Fill or use to scoop up salsa.

      1 Reply
      1. re: cheesecake17
        Bacardi1 RE: cheesecake17 May 17, 2012 05:53 AM

        If you want to do the muffin-cup thing, do a websearch for "Baked Crab Rangoon" or "Baked Wonton Crab Rangoon". There are a number of good recipes out there where you add a simple crab & cream cheese mixture to the wonton wrappers before you bake them in the muffin pan. Good stuff.

      2. iluvcookies RE: suzigirl May 16, 2012 05:38 PM

        Slice into strips and fry in 1 inch of hot oil (or deep fryer if you have one). Tastes great as a crouton-replacer in salads.

        1. Bacardi1 RE: suzigirl May 16, 2012 06:10 PM

          If you don't want to use them right away, you can simply wrap them tightly & well in plastic wrap & freeze them. Then when you want to use them, thaw them out in the fridge. Will be just fine.

          1. m
            masha RE: suzigirl May 16, 2012 06:43 PM

            See this thread on the same subject that I started about one year ago. http://chowhound.chow.com/topics/756760

            1. 1POINT21GW RE: suzigirl May 16, 2012 06:52 PM

              Cut them in half on the diagonal into triangles and pan fry them. Use these "nachos" in any dish as you would tortilla chips.

              My favorite is wonton nachos topped with bechamel or alfredo, thinly sliced grilled or baked chicken, Italian sausage, pepperoncinis, sliced black olives, diced tomatoes, and pickled jalapeno rings. Top that with shredded mozzarella melt under broiler.

              1. j
                Joebob RE: suzigirl May 17, 2012 12:32 AM

                Wrap them around anything that strikes your fancy and deep-fry it.

                2 Replies
                1. re: Joebob
                  jcattles RE: Joebob May 17, 2012 08:28 AM

                  Nutella makes a great filling but you have to let it cool a bit or you'll burn the crap out of your mouth!

                  1. re: jcattles
                    Joebob RE: jcattles May 18, 2012 01:53 PM

                    Ah! The voice of experience...

                2. 1POINT21GW RE: suzigirl May 17, 2012 12:36 AM

                  Another one of my favorite things to do with wontons is to put a marble-size amount of cream cheese in the middle of them, brush the edges with water, fold over, and seal then deep fry them until crispy and browned. Dipped in sweet and sour sauce, I could eat, oh, about 55 of them.

                  1. ipsedixit RE: suzigirl May 17, 2012 08:04 AM

                    Make pigs in a blanket.

                    1. Justpaula RE: suzigirl May 17, 2012 10:49 AM

                      I had leftovers one time and tried to make a dessert filling with mascarpone and fruit, I think. I tried frying them just like I fried my pork dumplings. It ended up being a messy cooking disaster. Any tips?

                      1 Reply
                      1. re: Justpaula
                        masha RE: Justpaula May 17, 2012 01:15 PM

                        It may be that the moisture from the fruit was the problem. If you follow the link embedded in my upthread post, there is a lot of information about making dessert wontons. As noted in that link, I made them with a filling of Nutella & ricotta with success, basically by following the procedures shown in this link: http://steamykitchen.com/7646-chocola..., which was suggested by one of the other posters in that linked thread.

                      2. p
                        punkin712 RE: suzigirl May 18, 2012 06:39 AM

                        I just made some little wonton cups (prepared as per cheesecake17's instructions), but only partially baked them. Then I mixed up some homemade cheesy artichoke spinach filling, put it in the cups, topped them with a little seasoned panko and baked them until the filling was hot. I don't know what possessed me to try them (I never made them before) but they came out really good.

                        1. greygarious RE: suzigirl May 18, 2012 03:20 PM

                          Now I can't recall which PBS Create show it was on - Jacques, Ming, or Hubert - but just a few weeks ago they placed leaves of fresh herbs between two wonton sheets whose edges had been dampened (water? egg?) then rolled the thing until the sandwich was translucent and doubled in perimeter size. This was then quickly simmered, lifted from the water using two spiders, and draped over a first course portion of a light stew. Fancy-looking alternative to stew over noodles.

                          1. t
                            tastesgoodwhatisit RE: suzigirl May 19, 2012 06:48 AM

                            Fill with a little bit of mozarella cheese, deep fry until crispy, dust with powdered sugar, and eat when still almost hot enough to burn your mouth.

                            A larger version of these is the special desert at one of my favourite restaurants, and has to be ordered in advance.

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