Theres nothing wrong with showing a bit of skin. Especially if its steamy.
Because while they may appear a rather mundane ingredient, wonton skins are an inexpensive and easy way to jazz up your cooking.
So lets start with the basics. Wonton skins (also called wonton wrappers) are thin sheets of dough made from flour, egg and water. Thats basically the same formula as Asian egg noodles, and not all that far off from Italian pasta, except wonton skins are cut into round and square sheets.
You may never have bought wontons as a raw ingredient, but if youve ever had fried egg rolls or steamed dumplings in your Asian take-out, youve eaten them.
Because wonton skins essentially are vehicles for containing other ingredients, their strength is their versatility. They can be filled with just about anything, from ground or chopped meat and vegetables, to cheese and sweet fillings.
They also can be cooked any number of ways pan-fried, deep-fried, baked, steamed, even boiled. You also can cook them before you fill them.
For an easy party (or kid) food, coat a mini-muffin tin with cooking spray. Line each cup with a wrapper, spritz with more cooking spray, then bake at 375 F for about 8 minutes, or until the wrappers are lightly browned and crisp. Once cooled, the wonton cups can be filled with whatever nibbles you like.
Youll find wontons in virtually every grocer, usually in the produce section next to the tofu and other Asian ingredients. They are available in a variety of sizes, though 3-inch squares tend to be the most versatile. The larger sizes can be a bit unwieldy once filled.
When using wontons to make dumplings, they need to be sealed shut after being filled. You can fold the edges over onto themselves (like folding a sheet of paper in half); you can gather the edges together over the center (like a purse); or you can place a second wrapper over the first.
However you do it, be sure to lightly wet (dunking your fingers in water is plenty) the edges of the wrapper. This effectively glues them shut.
So what should you fill them with? For ideas, check out the Off the Beaten Aisle column over on Food Network: http://bit.ly/JvL47u
J.M. Hirsch is the national food editor for The Associated Press. Follow him on Twitter at http://twitter.com/JMHirsch.