I think I’ve actually used this post title once before, but my creativity is feeling a bit muddled today hence it’ll have to do. With that acknowledgement out of the way, let’s talk about wonton wrappers. Perhaps you’ve seen them in the dairy or freezer section in your local supermarket. It’s quite likely that your familiarity and/or interaction with them is limited to wonton soup or dumplings. Today, my friends, you will learn a simple, sauve, and oh so easy way to use them to create bite size treats.
First, however, you’re going to get a little history on my first exposure to the functionality of these doughy squares. My alma mater was College of Charleston. Right next door was The Citadel, the military college of SC. A college friend of mine had a friend who was a freshman, known as Knobs, attending The Citadel. As Knobs, they are deprived of all sorts of everyday pleasures in an effort to teach disclipine. This knob’s mother asked my friend (sorry if it gets confusing) to make his favorite: sausage and cheese stuffed wonton wrappers. They were super easy to make and quite delicious, although a bit tough on the old acid reflux. Every since this fateful day when I helped her make them, I’ve been using wonton wrappers to make all sorts of interesting conglomerations.
At the Asian market the other day I picked some up and used them tonight to stuffed them with three different mixtures.
The first step is preheating the oven to 375 degrees. The first creation I made was a veggie medley consisting of green onions, vidalia onions, sweet peppers, celery, and fennel seeds tossed in olive oil and cracked pepper. I spooned the mix into the wrappers and topped each with a small bit of fresh mozzarella.
For the second, I chopped and then boiled small red potatoes until soft. I then drained and roughly mashed the potatoes, using olive oil and two teaspoons each of garam masala and turmeric, and one teaspoon of Chinese five spice. Last but not least I added salt to taste. I then spooned the mix into the wonton wrappers.
The third mix I made was egg, green onion, and sundried tomatoe and chicken sausage. No special seasoning in this mix since all the ingredients were pretty strong in and of themselves. I cooked all of the wrappers until brown around the edges, about 8 to 10 minutes. So with all these different flavors, what were the favorites? According to Little Man and Aaron, the favorite was (drum roll please)….the veggie mix:
The second fave was the egg/sausage combo mix:
I personally really liked the potato mix, but Aaron was not most likely because he is not a fan of Chinese Five Spice. Regardless of what the faves were, the whole point is that you can put just about anything in these wonton wrappers and come out with a hit. They are impressive and super easy appetizers and always hits at a party. I encourage you to given them a try and let me know what you come up with!