Sentences with phrase «wonton wrappers»

I had a pack of wonton wrappers in the fridge as I am still experimenting with different brands, but you could easily make your own dumpling dough from my first post.

I used wonton wrappers on muffin tins rather than lasagna.

Gently press wonton wrappers into small muffin cups (this may need to be done in batches to accommodate all of the wrappers).

The concept is the same as the Spinach Lasagna Cups, with lasagna - style layering, using wonton wrappers in place of noodles.

This recipe uses ready made wonton wrappers.

Gently press wonton wrappers into muffin cups, folding edges as needed to fit into cups.

Time consuming, yes, but difficult, no — especially with the aid of pre-made wonton wrappers for the outer casing, available in the produce section of most grocery stores.

If ya know what I mean... I've used the mini muffin tins and the square wonton wrappers work great in those!

Next time I do this I'd bake them in wonton wrappers instead.

This recipe uses store bought wonton wrappers to make delicate pouches of pumpkin angolotti.

If you haven't used wonton wrappers before — go get some.

I had leftover wonton wrappers from when I made Veggie Potstickers, and the idea struck me.

Now I have a LOT of wonton wrappers left!

ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to taste)

Once hot fry wonton wrappers until golden brown, 30 seconds to 1 minute.

And why oh why can't I find wonton wrappers so I can make aushak?

Love wonton wrapper chips.

I have some leftover wonton wrappers in my fridge so I now know what I'm going to do with them!

Unstuffed wonton wrappers take the place of the traditional dumplings in this simple and weeknight - friendly vegetarian soup.

I chose to use pre-made wonton wrappers because my blog focuses on quick and healthy recipes.

I saw the pic and clicked the link, hoping to make these to take camping — but we can't do wonton wrappers (gluten).

I seriously could make a meal out of the slaw... crispy little wonton wrappers on the side... YUM!

I used to buy tiny wonton wrappers and it'd take over an hour to assemble them all.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper.

And love how you used wonton wrappers as a great crunchy garnish — so creative, never would have thought of that!

In this healthy take on apple pie, wonton wrappers stand in for pie crust, saving you calories and the headache of rolling out dough.

Repeat with 2 more wonton wrappers and set aside.

I don't leave the grocery store without a package of wonton wrappers because you never know when they'll come in handy.

I didn't layer wonton wrappers and I forgot the croutons on top, but these were still scrumptious!

Cut wonton wrappers into circle shapes, about 2 1/4 - inches wide, using a biscuit cutter or the top of a drinking glass.

Tip: For a more rustic look, leave wonton wrappers uncut.

The crispy wontons are made from frying thinly sliced wonton wrappers in the same hot oil.

Buffalo chicken stuffed into mini wonton wrappers, baked and dunked in blue cheese dipping sauce — the PERFECT football season finger food!

Raviolis 2 cups cubed butternut squash, cooked until very soft and mashable 2 stalks green garlic, finely minced 3 tablespoons Philadelphia light spreadable cream cheese dash of nutmeg 2 tablespoons parmesan cheese, grated wonton wrappers (as many as your filling mix will fill) egg wash from one egg (to seal raviolis)

Repeat procedure with remaining wonton wrappers and pumpkin mixture.

To make your own egg roll wrappers use this recipe for vegan wonton wrappers.

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?

duh i bought EGGROLL WRAPERS not wonton wrappers haha.

Spicy Lamb Ravioli in Fumet Ravioli: 1 1/2 tbsp canola oil 1 lb ground lamb 2 tbsp olive oil 1 yellow onion, finely chopped 4 cloves garlic, minced 2 tbsp grated Parmesan cheese 1/2 cup ricotta cheese 2 slices day - old bread (I used a wheat bun I found in the freezer) Leaves from sprig of rosemary, minced 1 tsp curry powder 1/2 tsp cayenne pepper 1 tsp salt 1/2 tsp freshly ground black pepper 4 oz cremini mushrooms, finely chopped 1 lb wonton wrappers

Audiobooks and kitchen helpers are welcome companions when reaching this step, but I've taken to buying larger wonton wrappers (4 ″ by 4 ″) to reduce preparation time.

It took some searching, but we did find an Asian market and stocked up on a variety of things, including wonton wrappers.

Ingredients: — 1 can of lump crab meat, drained — 1/2 cup shredded cabbage — 1 tsp table salt — 1/2 cup fat free cream cheese, room temperature — 24 pieces wonton wrappers, (3 1/2 - inch square)-- 1/4 cup egg substitute — 1 tbsp cilantro, fresh, finely chopped — 3 stalks of scallions, finely chopped