I often waste the balance of a package of wonton skins after the initial use because I am maxed out on whatever it was that I bought them for (this time it was dumpling lasagne and a few other viral recipes).
On my list so far:
Italian – ravioli, individual lasagne, canneloni / manicotti, etc
Central Asian / Eastern European – aushak / mantu, manti, pierogi
Asian non-dumpling – sliced up into noodles
Other: crunchy baked things like wonton cups or chips or rolls topped or stuffed with various things
Do you use wonton wrappers / dumpling skins for any of these types of things, or have other ways to use them?
That’s what I was thinking. The triangles don’t have much filling in the corners and the corners tend to burn in the oven (I’m more likely to bake than fry).
When I made the dumpling lasagna (deconstructed dumplings) a couple of weeks ago, I ended up with about half the filling ( started with about a pound of ground pork plus maybe 10 oz of shrimp, plus minced ginger and water chestnuts) and half the skins left, so I decided to make real wontons, and the quantities worked out just right: No filling and no skins left. I make the wontons as my mom taught me, too. Place a dab of filling - maybe a little smaller than a small marble, I guess - on a corner of a skin. Roll it gently halfway, so the roll is extending from corner to corner of the skin, and there’s a ‘flag’ of the skin still free. Gently bring the ends of the roll together so the filling is covered only by a single layer of the skin (this is really hard for me to describe, and it’d be easier to demonstrate). Moisten one ‘ear’ of the rolled skin, and press the two ears together to fuse. If you’re making them for frying, use about half the quantity of filling, but roll/fold them the same way.
Those sound really good! Raw shrimp, I assume? Any seasonings?
