SO many uses! I will definitely be doing more posts about recipes with these wrappers. The possibilities are endless… and I don’t mean that as a figure of speech. I actually believe that I could keep coming up with ideas for theses little guys forever… for-ev-er (this is a reference to The Sandlot, which you NEED to watch now if you haven’t already).
So basically, for the two version in this post all I did was preheat the oven to 350º, grease a muffin tin and then put the wrappers in the tin like so:
Then you pop it in the oven for 5 minutes until the wontons are golden brown and presto change-o you’ve got yourself beautiful little food cups that you can put almost anything inside. I did two variations to get started.
I loved these. All I did was put a dollop of plain greek yogurt in the bottom of the baked wonton and then added a little bit of strawberry jam to the top. It was almost like a strawberry cheesecake and the wonton added a crispy contrast to the yogurt. Minimal effort, maximum delicious.
These were scrumptious too. Whereas the Strawberry Yogurt Wonton is more of a dessert, these are more of an appetizer. For these, I sautéed onions and mushrooms together (about 3/4 cup each) in an electric frying pan over medium heat in a generous table spoon of garlic with about two tablespoons of butter for 10-15 minutes. I added cooked shrimp to the mix in the last 5 minutes just to warm them. Once the onions were soft and they and the mushrooms had browned, I took them off the heat. I put a little greek yogurt in the bottom of the wonton and then spooned the shrimp mixture into the wonton.
The great thing about Greek yogurt is that it is so versatile (and guilt free!). When added with sweets, like the strawberry jam, it takes on a rich creamy texture that lends itself to the sweetness. However, when added to salty dishes, it takes on a taste akin to sour cream. I use it as a sour cream substitute all the time when I’m making mexican dishes.
Enjoy and let me know what you think 🙂