For several years, I've been toying with this idea for a cooking class:
101 Things to Do with Wonton Skins.
In typical compulsive-planner fashion, I've been making lists, taking notes and collecting recipe ideas, but I'm still a bit shy of 101 ways to use this versatile ingredient that's always in my pantry.
Dumplings, potstickers, ravioli, nacho-type chips, samosas, mini eggrolls, soup noodles, empanadas, pierogi, little cups for ice cream, bonbon wrappers, pizza rolls, Napoleons, doll house roof shingles...
Help! When I get to 101 things, I'll put the class on my calendar, so please share the wonderful and creative ways you use wonton skins in your own kitchen.
What are wonton skins?
Very thin pieces of dough, made from flour, water, eggs and salt, cut into 3- or 4-inch squares. Also called wonton wrappers. Each square holds one tablespoon of filling.
How/where to store:
In the refrigerator. After you open the original package, store leftovers in a ziploc bag. Can be frozen.
More facts about wonton skins, and ingredient photos, on The Perfect Pantry:
Wonton skins (Recipe: wonton skin soup)
Updated from a recipe first published here in September, 2006. These crispy, crunchy appetizers are fast and easy, salty or spicy, and positively addictive. Serve them with or without sweet-salty-spicy sushi sauce. Makes 24.
12 medium-thick asparagus spears, bottom woody ends trimmed
3 cups canola oil, for deep frying
48 square wonton skins
2-3 Tbsp (or more as needed) of your filling of choice: hoisin sauce, wasabi mayonnaise, Dijon or hot Chinese mustard
Small bowl of water (1/2 cup)
Cut each asparagus spear in half crosswise.
In a deep pot, heat the oil over medium heat.
While the oil is heating, form the wonton wraps: Place two wonton skins on a work surface, keeping remaining skins covered with a damp cloth to prevent drying out. Lightly dab the center of one skin with a small drop of filling. Wet the tip of your finger, and run it around the edge of the wonton. Place the second skin on top, and press down lightly to spread the filling and seal the two wontons together.
Place one piece of asparagus diagonally across one corner of the wonton skin "sandwich". Roll the wonton around the asparagus, allowing one end to protrude. Just before you get to the end, dab some water on the wonton to seal it when you finish the roll. Repeat with remaining wonton skins, filling, and asparagus.
Test the oil by standing a bamboo chopstick upright in the pot. If small bubbles appear at the base of the chopstick, the oil is hot enough. Using a wire mesh skimmer or slotted spoon, lower 5 or 6 wontons into the pot. Fry until golden, about 2-3 minutes. Remove to a plate covered with paper towels to drain. Repeat with remaining wonton wraps. Serve hot.
More ways with wontons:
Chocolate-banana ravioli, from The Perfect Pantry
Shrimp potstickers, from The Perfect Pantry
Curried chicken wontons, from The Perfect Pantry
Apple pie wontons with peach chutney, from Fat Free Vegan Kitchen
Jalapeño and cream cheese filled wontons, from Life's Ambrosia
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