I had leftover
wonton wrappers from when I made Veggie Potstickers, and the idea struck me.
To form the dumplings, remove 1
wonton wrapper from the package, covering the others with a damp cloth.
To form the dumplings, remove 1
wonton wrapper from the package.
To form the dumplings, remove 1
wonton wrapper from the package.
Not exact matches
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.
The crispy
wontons are made
from frying thinly sliced
wonton wrappers in the same hot oil.
Shrimp Dumplings
from P. F. Chang's are scrumptious mounds of shrimp and other yummy ingredients wrapped in
wonton wrappers and steamed.
Inspired by my good friend Cathy who made this Emeril Lagasse recipe last time we visited her in Grand Rapids, and by this recent blog post on EatBlogSleep, I decided to use up the last of the green garlic (leftover
from this salad) and the
wonton wrappers we had in the fridge before I head off to Australia and Asia on Wednesday for nearly 5 weeks:
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.
I read the meatball notes
from everyone else so I decided to omit the breadcrumbs
from the mixture and just put them in the
wonton wrappers.
Although foods made
from dough aren't always considered a healthier option,
wonton wrappers are actually a nutritious choice when compared to rice
wrappers.
Having bought some
wonton wrappers to make some Peanut Butter Chocolate Chip Baked Ravioli
from Crunchy Crafty and Highly Caffeinated, I knew I had everything to fulfill his request.