I had WLS last year and I find breads, pastas, etc. fill me up too quickly — have you had any experience doing just
the bottom wonton wrapper and not the middle layer?
Not exact matches
Begin with a
wonton wrapper and press it into the
bottom of each muffin tin cup.
I pre-cooked the
wonton wrappers in the muffin cups to give the edges and
bottom a crispy texture.
Push a
wonton wrapper into the
bottom of each of the sprayed cups in the muffin tin.
Using the
wonton wrappers, make half moon dumplings, keeping the
bottom flat and sealing the edges with water or egg.
Push a
wonton wrapper into the
bottom of each of the eight sprayed cups in the muffin tin.
Arrange one
wonton wrapper in each muffin cup, gently line each muffin cup with one
wonton wrapper, fitting the center of the
wonton wrapper into the
bottom of the muffin tin and arranging the corners to extend upward.
Press 1
wonton wrapper into each cup, taking care to press again
bottom and sides of cups.
Using a mini muffin pan, press the
wonton wrappers down into the cups, laying back the corners and pressing the
bottoms down to make a defined cup.