New Ways With Wontons

They’re among the most versatile items in your fridge, so be sure to think beyond wonton soup.

Short on time, money, or fresh and simple dinner suggestions? Wonton wrappers may be your weeknight wonder ingredient. Best known as the housing for Chinese dumplings and crab rangoon, wonton wrappers are easily overlooked in everyday cooking. But creative cooks can work with them in so many ways to create or reinvent a wide range of dishes—from entrées to desserts. And because they’re so economical, frugal cooks can make elegant dishes without stretching their budgets.

Yes, practically everyone loves wonton soup and fried dumplings are always enticing, but there are so many more healthful and delicious ways you can incorporate these delicate wrappers in your cooking. Look for them in the Asian or specialty section of your grocery store and try one of our suggestions for a new take on this Asian staple.

For starters, try this homemade ravioli. Skip the hard work of making homemade pasta and instead use wonton wrappers for the ravioli skin. Then you’ll have more time to create delectable fillings such as spinach and low-fat ricotta, goat cheese and nuts, spicy Southwestern black bean, or pumpkin-pecan.

If you have a bit more time and are expecting company for dinner, cut the wonton wrappers into festive or seasonal shapes with cute cookie cutters before filling, and your unique raviolis will wow your guests and make them think you spent all weekend cooking.

Veteran entertainers know that wontons can do wonders for dinner parties. Fit them into mini-cupcake tins, bake in the oven until crisp, and presto—easy appetizer cups. Fill them with whatever suits your season or style: chicken salad with sliced apples for a fall fiesta or mango salsa for a summer soiree.

Out of ideas for dessert? Sprinkle some cinnamon and sugar over the wrappers before baking and you’ve made yourself dessert shells ready for a heap of healthful berries or a dollop of your favorite pudding or chocolate mousse.

For an easy weeknight dinner, use wonton wrappers in place of pasta for lasagna. Or for a satisfying snack, slice them into triangles and sprinkle with Parmesan, salt, and pepper and bake them until crisp. Then serve your homemade chips with salsa or hummus.

Take the lead from these distinguished chefs and discover the many ways wontons can enliven otherwise ordinary dishes. Executive Chef Jason Graham of Cal-a-Vie Health Spa in San Diego, for example, uses the wrappers in many healthy dishes, such as his Sweet Potato Ravioli (recipe follows). And Ian Clark, executive chef of Centro Latin Kitchen & Refreshment Palace in Colorado, recommends baking rather than frying wonton wrappers to gain a healthier topping for chicken or other salads. Try his Ahi Tuna Crudo for a delicious take on baked wontons.

JULIANN SCHAEFFER is an editorial assistant at Today’s Diet & Nutrition and a freelance journalist who writes about health, food, travel, and environmental issues for regional and national publications.

Sweet Potato Ravioli

Makes 48 raviolis

For the filling:
1/4 cup onion, diced
1/4 cup celery, diced
2 tablespoons Earth Balance spread
1 pound sweet potato, diced small
6 sprigs of thyme, tied
1 ounce dry white wine
1/2 gallon vegetable broth
Salt and black pepper to taste

For the ravioli:
2 packages wonton skins (wrappers)
3 eggs, beaten
1/2 cup unbleached flour

In a medium saucepan, slowly sweat the onions, celery, and Earth Balance. Cook for 5 minutes until soft. Add the sweet potato and coat. Add the thyme and the wine and cook until dry. Add just enough broth to cover the mixture and reserve the rest for later use.

Bring to a boil and then simmer until the sweet potato is soft. Remove the mixture with a perforated spoon into a food processor and purée until smooth. Scrape down regularly and add broth as needed to create a smooth paste. Check for seasoning and chill for 1 hour before making the raviolis.

Using a metal round cutting ring, cut a circle in the wonton skins about 11/2 inches wide. Spread the circles out on a table; you should have 96. With a pastry brush, lightly coat the circles with the egg mixture, not getting them too wet. Spoon 1 teaspoon of the filling into the middle.

Place another wonton ring on top of the other and seal with your fingers, pressing out any air bubbles. Set on a surface lightly dusted with flour. Repeat and cover with a damp towel and chill until cooking.

To cook:
Bring a pot of water to a boil and add a pinch of salt. Drop the raviolis into the water one by one. When the raviolis float to the top, they are ready. Remove with a perforated spoon and season with salt and pepper and a teaspoon of olive oil.

TD&N Nutrient Analysis (based on 8 servings): Calories: 377; Total Fat: 5 g; Saturated Fat: 1 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 1 g; Cholesterol: 35 mg; Sodium: 847 mg; Carbohydrates: 70 g; Fiber: 4 g; Protein: 12 g

Note: Analysis assumes only 4 cups of broth is used. Calculations include one egg and no flour.

TD&N Tip: Using low-sodium broth saves 160 milligrams of sodium.

Recipe by Jason Graham, executive chef at Cal-a-Vie Health Spa, www.cal-a-vie.com

Ahi Tuna Crudo With Baked Wontons

Serves 4 (appetizer)

1 pound sushi grade ahi tuna, small dice
1/2 English cucumber, peeled, small dice
2 vine-ripened tomatoes, small dice
1/2 cup seaweed salad (available in the Asian section of your local grocery store)
1/2 cup jicama, small dice
1/4 cup green onions, thinly sliced
4 serrano peppers, thinly sliced
1 teaspoon cilantro, chopped
2 large leaves of basil, thinly sliced
Salt and pepper to taste

Toss together and dress with soy dressing.

Soy dressing:
Juice of three limes
3 tablespoons soy sauce
1/2 teaspoon ginger, minced
1/2 teaspoon garlic, minced
3 tablespoons olive oil

Mix together.

Wonton chips:
1/2 package wonton wrappers
3 tablespoons water
2 eggs
Sea salt to taste
Black and white sesame seeds

Cut wonton wrappers diagonally to create four triangles per square. Combine water and eggs and slightly whisk. Brush egg wash on wontons and then sprinkle with sea salt and black and white sesame seeds. Bake on cookie sheet at 350˚F in the oven until golden brown, about 10 to 12 minutes. Serve ahi tuna with baked wontons.

TD&N Nutrient Analysis: Calories: 423; Total Fat: 15 g; Saturated Fat: 3 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 9 g; Cholesterol: 163 mg; Sodium: 1,146 mg; Carbohydrates: 37 g; Fiber: 3 g; Protein: 34 g

TD&N Tip: Using low-sodium soy sauce saves 318 milligrams of sodium.

Recipe by Ian Clark, executive chef at Centro Latin Kitchen & Refreshment Palace, www.centrolatinkitchen.com