As an ingredient, wonton wrappers are relatively inexpensive, easy to locate, and versatile. Appetizers, snacks, breakfast, and dessert can all be created with the thin sheets of dough. Once you start cooking with wonton wrappers, you’ll wonder why you didn’t start using them earlier. To get you hooked on the many ways to use wontons, here are eight must-try recipes.
1. Wonton Chips
Crispy homemade chips are only three ingredients away when you’re following Clinton Kelly’s recipe from ABC’s The Chew. Plus, the chips require hardly any baking time, needing only a few minutes to crisp into chip form.
- 18 square wonton wrappers
- vegetable oil or melted butter
- sea salt or sesame seeds
Directions: Preheat the oven to 350 degrees Fahrenheit. Cut the wonton wrappers in half diagonally, and arrange them on a cookie sheet. Spray with vegetable oil or brush lightly with melted butter. Top with sea salt or sesame seeds. Bake for a few minutes until golden brown and crisp.
2. Asparagus-Mushroom Mini Lasagnas
Rethink how you do lasagna and make Eating Well’s mini lasagnas made with wonton wrappers and baked in a cupcake tray. It is recommended that you follow the recipe to get a handle on the ratios needed before making substitutions and trying new fillings.
- canola or olive oil cooking spray
- 1 cup low-fat milk
- 1 tablespoon all-purpose flour
- ¾ cup grated Asiago cheese
- ⅛-¼ teaspoon white or black pepper
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, finely chopped
- 2 cups chopped baby bella mushrooms
- ¼ teaspoon salt
- 2 cups thinly sliced asparagus (from 1 bunch)
- 24 wonton wrappers
- 1 cup part-skim ricotta cheese
- ¼ cup prepared pesto
Directions: Preheat oven to 375 degrees Fahrenheit. Coat a 12-cup nonstick muffin tin with cooking spray. Whisk milk and flour in a small saucepan. Bring to a boil over medium-high heat, whisking constantly, until bubbling and thickened enough to coat the back of a spoon, about 3 minutes. Remove from heat and whisk in Asiago and pepper to taste.
Heat oil in a large skillet over medium-high heat. Add shallot, mushrooms and salt and cook, stirring occasionally, until the mushrooms release their liquid, 3 to 5 minutes. Add asparagus and cook, stirring, until just beginning to soften, about 3 minutes.
Place a wonton wrapper into the bottom and partway up the sides of each muffin cup. Combine ricotta and pesto in a medium bowl. Spoon about 2 teaspoons of the ricotta mixture into each muffin cup. Spread about 2 teaspoons of the Asiago sauce over the ricotta and top with about 1 tablespoon of the vegetable mixture.
Place another wonton wrapper over the filling, pressing down gently to form a “cup.” The corners of the wrappers will stick up, forming four little points. Repeat with another layer of the ricotta mixture, Asiago sauce and vegetables. Coat the tops with cooking spray. Bake the mini lasagnas until the tips of the wonton wrappers are golden brown and the filling is bubbling, 18 to 20 minutes. Let cool in the pan for 5 minutes. Loosen and remove with a paring knife. Serve warm.
3. Wonton Soup with Bok Choy
A more conventional take on the wonton comes from Gourmet, via Epicurious. To make preparation of the wonton soup easier, you can make the wontons up to one month in advance. If freezing, place the wontons in a layer on a plastic-lined baking sheet. Once frozen, you can store them in the freezer in a sealable plastic bag. The broth can chill for up to one day; the soup serves six.
- 2 pounds country-style (meaty) pork ribs
- 2 pounds chicken thighs, legs, and wings
- 4 scallions, coarsely chopped
- 1 (2-inch) piece peeled fresh ginger, chopped
- 12 cups water
- 1½ pounds bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
- 1½ teaspoons salt
- ¼ teaspoon white pepper
- ½ pound ground pork (not lean)
- 1 large egg yolk
- 2 scallions, finely chopped
- 1 (1½-inch) piece peeled fresh ginger, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (not seasoned)
- ½ teaspoon Asian sesame oil
- ½ teaspoon salt
- ¼ teaspoon white pepper
- About 30 wonton wrappers, thawed if frozen
Directions: For the broth, simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4½ to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1½ hours.
Fill the wontons. Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
Put one wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
Finish soup by skimming any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).
4. Butternut Squash Ravioli with Pesto
Choosing whatever ravioli filling you’d like is possible, and you don’t have to make fresh pasta dough to do so. Instead, wonton wrappers become your pasta, and with Cooking Light’s recipe, you’ll have a semi-homemade ravioli dinner for six.
- 1 butternut squash, halved lengthwise and seeded (about 1½ pounds)
- Cooking spray
- 1 tablespoon chopped fresh oregano
- 2 tablespoons unsalted butter, melted
- 2.5 ounces Parmesan cheese, grated and divided
- ⅜ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 36 wonton wrappers
- 1 large egg, lightly beaten
- 2 garlic cloves
- 1½ cups fresh baby spinach
- ½ cup fresh basil
- ¼ cup walnuts, toasted, chopped, and divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons organic vegetable broth
- 1 teaspoon fresh lemon juice
- 6 quarts water
Directions: Preheat oven to 400 degrees Fahrenheit. Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake for 30 minutes or until tender. Cool. Scoop out pulp; discard peel. Mash pulp. Combine oregano, squash pulp, and butter in a large bowl. Stir in 2 ounces (about ½ cup) cheese, ¼ teaspoon salt, and ¼ teaspoon pepper.
Working with one wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1½ teaspoons squash mixture into center of each wrapper. Moisten edges of wrapper with beaten egg; bring two opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover ravioli loosely with a towel to prevent drying.
Place garlic in a food processor, and pulse until finely chopped. Add remaining ½ ounce (about 2 tablespoons) cheese, remaining ⅛ teaspoon salt, remaining ¼ teaspoon pepper, spinach, basil, and 2 tablespoons walnuts. With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended. Place pesto in a large bowl.
Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli. Add ravioli to pesto; toss gently to coat. Arrange six ravioli on each of six plates; sprinkle each serving with 1 teaspoon walnuts.
5. Wonton Apple Pies
In desperate need of a bite of apple pie? NeighborFood has the wonton-sized answer to your cravings. Dip the bite-sized pies into the homemade caramel sauce or serve with ice cream.
- 2 tablespoons butter
- 3 small apples, chopped small
- 4 to 6 tablespoons brown sugar
- 1 teaspoon cinnamon
- pinch salt
- 24 wonton wrappers
- ¼ cup milk
- 1 cup sugar
- 1¼ cup heavy cream
- ½-¾ teaspoon sea salt
- 1½ teaspoons vanilla
Directions: Melt the butter in a small saucepan over medium low heat. Add the apples, brown sugar, cinnamon, and salt. Stir until well combined then continue to cook for 1-2 minutes. Remove from heat.
Preheat the oven to 425 degrees Fahrenheit. Lay the wonton wrappers out on a sheet of parchment paper so when you’re facing them they’re in the shape of a diamond. Place about 1 tablespoon of the apple mixture in the center of each of the wontons, then brush the edges with milk. Fold the bottom corner up to the top corner so it forms a triangle and press the edges together to seal. Adding extra milk to the edges can help seal them together. Brush the top of the wontons with milk.
Line two baking sheets with parchment paper then spray them lightly with cooking spray. Place the wontons on the baking sheets and bake for 9-12 minutes, or until browned and crisped.
To make the caramel, in a large heavy pot, spread sugar in a thin, even layer. Turn burner to medium and heat until parts of the sugar begin to bubble and liquefy.
Gently stir the mixture, moving the unmelted sugar to the hottest parts of the pot. Continue, stirring occasionally, until all the sugar is melted.
Meanwhile, heat cream in the microwave or over the stove, until warm (not hot) to the touch. When the sugar is completely melted and has turned a deep golden amber color, remove from heat. Whisk in ½ of the warmed cream. The mixture will bubble. Whisk in remaining cream until smooth. Stir in salt and vanilla. If any caramel has hardened, simply place over heat and remelt until smooth. Serve the warm apple wontons with warm caramel sauce.
6. Baked Eggs in Wonton Cups
Bring your wontons to the breakfast table by making Diabetic Foodie’s recipe for eggs baked in wonton cups. Like the lasagna, it uses a cupcake tray to mold the cups and for baking.
- 12 wonton wrappers
- 6 slices Canadian bacon, chopped
- 6 tablespoons shredded smoked Gouda cheese (about 1 ounce)
- 6 eggs
- 2 scallions, thinly sliced
Directions: Preheat oven to 350 degrees Fahrenheit. Coat six muffin cups with cooking spray.
Gently press one wonton wrapper into each muffin cup, slightly off-center. Gently press a second wonton wrapper into each muffin cup, on the opposite side of center from the first wrapper and at a slight angle to the first wrapper. Cover as much of the sides of the cup as possible with the two wrappers.
Divide the Canadian bacon and cheese evenly among the muffin cups. Push the bacon and cheese away from the center to make an indentation in each cup. Crack an egg into each indentation. Sprinkle with scallions. Bake in the center of the oven until whites are set, but yolks are still runny, about 20 minutes.
7. Wonton Mozzarella Sticks
Perfectly crunchy on the outside, and cheesy on the inside, the mozzarella sticks from Taste of Home made with wonton wrappers deserve a spot on your appetizer tray. The 12 sticks will quickly disappear, so double or triple the recipe if you need a game-day appetizer or to feed a crowd.
- 12 pieces string cheese
- 12 egg roll wrappers
- oil for deep-fat frying
- marinara or spaghetti sauce
Directions: Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat ½ inch of oil to 375 degrees Fahrenheit. Fry sticks, a few at a time, for 30 to 60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.
8. Nutella and Banana Wontons
Another way to make a dessert using wonton wrappers comes from Sweet Savory Life via Tasty Kitchen. Coated in cinnamon sugar, this dessert could not be sweeter and is a wonderful way to combine bananas and Nutella.
- 1 package (12 ounces) wonton wrappers
- 2 cups canola oil
- 1 jar (13 ounces) chocolate hazelnut spread (such as Nutella)
- 2 whole bananas, cut into slices
- 1 egg, beaten
- 2 tablespoons cinnamon sugar
Directions: If necessary, defrost wonton wrappers in the refrigerator at least a day in advance. Heat canola oil over medium-high heat in a small fry pan. Have enough oil in the pan to fry one wonton at a time.
Make an assembly line with the Nutella, bananas, and egg wash. Place about 1 teaspoon of Nutella in the center of a wonton wrapper then put a banana on top. Wet all four edges of the wrapper with the egg wash and seal into a triangle shape. Fry until golden brown on each side, remove from the oil and place on a paper towel to drain. Sprinkle each side with cinnamon sugar. Recipe makes about forty wontons.