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Wonton Wrappers

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A.K.A

Wonton skins

What is it?

These thin sheets of wheat-flour pasta have a versatility that belies their name. Traditionally used to wrap Chinese wontons and dumplings, wonton wrappers can also be used in place of fresh pasta to make shortcut ravioli, shaped into cups and baked to make a crunchy base for hors d’oeuvres, and fried up into a crispy garnish for soups and salads.

How to choose:

Wonton wrappers are available in most Asian grocery stores; you’ll usually have a choice between round and square wrappers.

How to prep:

While working with wonton wrappers, keep the stack of wrappers covered with a damp paper towel, and remove them one at a time, so that they don’t dry out.

serving suggestions:

Mushroom Pasta Rags Boil wonton wrappers until al dente, about 2 minutes, then drain. Sauté sliced mushrooms in butter until browned, add a squirt of fresh lemon juice, and season with salt and pepper. Stir in the boiled wrappers to warm through, then serve.

Feta and Sun-Dried Tomatoes in Wonton Cups Coat a mini-muffin tin with cooking spray. Line each cup with a wonton wrapper and spritz with more cooking spray. Bake at 400°F until the wrappers are lightly browned and crisp, about 6 minutes. Cool and fill with crumbled feta and chopped sun-dried tomatoes in oil. Serve as an hors d’oeuvre.

Sweet Wonton Chips Pan-fry wrappers, a few at a time, in hot oil, turning once, until golden. Drain on paper towels and sprinkle with sugar seasoned with cinnamon or Chinese five-spice powder. Serve with ice cream or alongside fresh fruit.

How to store:

Keep wonton wrappers well-wrapped in the refrigerator.

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