Well....you could make fried wontons!
Season ground chicken or lean pork with garlic salt and pepper and perhaps some cilantro, place about 1 teaspoon of the mix into a wonton wrapper, moisten the edges and punch to seal....fry in about an inch of hot oil until browned.

Or crab rangoon.
Simply mix some crab meat with cream cheese, place about a teaspoon of it into a wonton wrapper, pinch to close and fry it up.

And you can even use them to make ravioli or lasagna.

Or just fry them up and eat like chips!
Linda C

You can also fry them and sprinkle with cinnamon sugar. Make a vessal for any type filling by lining the insides of a small muffin tin and blind bake them. Cut into strips, bake or fry(which ever is your preference) and use as a topping in soups for added crunch. NancyLouise

Put each into a muffin tin. Fill with... lasagna fixins, or nutella and sprinkle on some coconut, or seasoned taco meat and salsa with a sprinkle of cheese, or Alexas's Pork Thai meatball mix as a filling topped with a dash of sweet chili Thai sauce... I could go on forever. And these are just the appetizers. Just have fun with them!

:)

I seem to remember Kristen at the Slender Kitchen and Gabi at the Brokeass Gourmet developing obsessions with wonton wrappers. These may help:

http://www.slenderkitchen.com/?s=wonton

http://brokeassgourmet.com/articles?q=wonton

Have made pot-stickers a few times. Off hand, don't remember exactly what I put inside. Admit they might not have been the prettiest things, but neice and I wasted no time dipping and eating.

Sliced into ribbons and shallow fried... you get the things usually on table at Chineses restaraunt to much on while waiting for your meal.

I've filled them with nutella and deep fried. I know, not a proud moment.

jo

You can make ravioli, I think, although I have not done it and prefer to make my own pasta for that. I normally use gyoza wrappers to make gyoza, but you could substitute wonton wrappers; here's my recipe:

Gyoza

2 minced green onions
2 tsp minced ginger
2-3 cloves minced garlic
2 tbsp minced basil (optional, can be Thai or Sweet Basil)
1 tbsp black rice vinegar (or regular rice vinegar)
1 tbsp soy sauce
1 tsp chili paste
1 tbsp corn starch
1 egg, lightly beaten
1/2 cup chopped spinach
2-3 finely chopped mushrooms
1/2 pound ground turkey (or pork, which is more traditional)
one package dim sum wrappers (about 24-30)
grape seed oil, for sauteing
Dipping Sauce:
1/4 cup soy sauce
2 tbsp sesame oil

If you want to use a mini food processor, you can put the onions, ginger, garlic, basil, vinegar, soy sauce, chili paste, and cornstarch in it a process until everything is sufficiently minced. Otherwise, do the mincing by hand, and then stir together with the rest of the ingredients, except the wrappers and grape seed oil.

Fill the wrappers with about a tablespoon of the mixture and moisten one edge so that you can make a seal when you fold it over. Be sure the press out all air before sealing. When all are filled, saute for 2-3 minutes on each side at high heat in the grape seed oil in a large saute pan that has a good cover. When browned on both sides, add a tablespoon or two of water, cover, and reduce heat to simmer. Allow to simmer for 10-15 minutes, or until done. Cooking time will depend on how big they are.

Mix the soy sauce and sesame oil in a small shallow bowl for dipping.

Lars

I've made these several times and loved them :)

Here is a link that might be useful: Firecracker Shrimp

Great suggestions! Thanks so much!

Jojoco - I'm not too proud to try that too. =)

I love Won Ton soup!! You can make extra won tons and freeze them.

We have found they work well for samosa wrappers, we're not too adept at making the dough so this shortcut works for us.
Linking the recipe we use here:

Here is a link that might be useful: Moosewood samosas

Ended up making buffalo chicken wontons with them - with Ranch dressing on the side for dipping. Big hit with my kid!

That sounds like a tasty use for won tons pat. Care to share the recipe? NancyLouise

Crab Wontons
Makes about 20 wontons

4 ounces cream cheese, softened
2 green onions, minced
1/2 teaspoon minced fresh ginger, optional
1/4 pound lump dungeness crab meat
kosher salt to taste
approximately 20 wonton wrappers
about 2 cups canola oil for frying

In a bowl mix together cream cheese, onions, fresh ginger, crab meat and salt.

To make the wontons, place a teaspoonful of the crab mixture in the center of the wonton wrapper, then brush water around the edge of the wonton. Fold bottom corner of the wrapper over the filling and press all edges to close the wrapper to create a triangle.

Heat 2 inches of oil in a saucepan over medium high heat. Once oil is hot, fry wontons until golden brown and crispy. I found this step to take only a 5 - 10 seconds on each side. Transfer to a paper towel lined plate, sprinkle with kosher salt.

Serve them with sweet-chili sauce, plum sauce, or as is.

To freeze, lay the filled, uncooked wontons in a single layer on baking sheet and freeze. Once frozen, place in resealable plastic bag. To cook, defrost and fry as directed above.

Lori

Here is a link that might be useful: All That Splatters

Lorijean?!?! There's a name from the past - Welcome back!

Deborah - I was just pulling up this thread anyway to say thanks for the link to the Firecracker Shrimp. I made them yesterday for an afternoon snack and we really enjoyed them.

Now I've got wonton wrappers left over and have to decide what to make next...

Hey FOAS - I'm still around. More of a lurker than a poster these days, but I butt in every once in a while! :-D

LJ

NancyLouise - I just sort of "winged it". I had some leftover roast chicken that I shredded and added to a softened 8 oz. block of cream cheese. Threw in some grated White American and Mozzarella cheese that I also had on hand. Added about 1/3 cup of prepared Ranch dressing and about 1/3 cup of Frank's Hot Sauce. Mixed all that up very well. Stuffed the wonton skins and sealed them. Fried those puppies up and were they ever good!

Thanks for the "Winged It" recipe, Pat. We love chicken wings at our house. This snack is a new way for us to eat them. NancyLouise

I know I'm late to the game but this has been a long time favourite of ours.

Ravioli With Three Cheeses and Proscuitto

1/2 cup prosciutto -- Diced
1 tablespoon extra-virgin olive oil
1 large garlic clove --
minced 1 shallot -- minced (green -onions would do fine)
1 cup ricotta
1 cup Parmesan -- Freshly Grated
1/2 cup Asiago -- grated
1/2 cup frozen spinach -- thawed and -squeezed dry
1 egg
nutmeg
Salt and pepper
won ton wrappers (or fresh -pasta)

Saut the prosciutto in the extra-virgin olive oil just until softened. Add the garlic and shallot. Saute until limp but not browned. In a bowl combine ricotta, Parmesan, Asiago, egg, spinach, nutmeg, salt and pepper. Add prosciutto mixture. Place a spoonful of the mixture on top of a won ton wrapper, wet the edges. Place another wrapper on top and seal the edges. Alternatively you can fold the wrapper over the filling to form a triangle. I often use a ravioli cutter to trim the edges. Place the filled raviolis in boiling salted water. They dont take very long to cook. They float and become slightly translucent.

Serve with a light tomato sauce or a browned butter