Category Archives: Wonton Wrappers

Vegetable Wonton Dumplings

Appetizers, Dinner Ideas, Vegetables, Wonton Wrappers November 6, 2025 Leave a comment

Serves: 6

Kick off Wonton Week with our baked version of vegetable dumplings – they’re packed with cabbage and carrots. Your guests will never know they’re light! These make great appetizers!

Ingredients

  • 2 spray(s) cooking spray
  • 2 tsp olive oil
  • 1 1/2 cup(s) (finely shredded) green cabbage
  • 1/2 cup(s) carrot(s), shredded
  • 2 cloves garlic, grated or pressed
  • 2 medium scallion(s), minced (separate into 2 piles)
  • 1/4 cup plus 2 tsp low sodium soy sauce
  • 24 item(s) wonton wrapper(s), half of a 12 oz package
  • 1 tsp sesame oil

Directions

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

  1. Heat oil in a large skillet over medium-high heat. Add cabbage, carrots, garlic and 1 minced scallion: sauté until cabbage wilts, about 2 minutes.
  2. Remove from heat and stir in 2 teaspoons of soy sauce.
  3. Place wonton wrappers on a flat surface. Drop vegetable mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal.
  4. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.

Bake until wontons are golden brown, about 15 minutes.

To make Sauce:  In a small bowl, combine remaining 1/4 cup of soy sauce, remaining minced scallion and sesame oil. Mix well and serve with wontons.

Yields 4 wontons and 1 tablespoon of dipping sauce per serving.

Pierogi Wontons

Dinner Ideas, Side, Vegetables, Wonton Wrappers November 6, 2025 Leave a comment

Serves: 6

These pierogi-like dumplings are easy to make—don’t let the wonton wrappers scare you. It’s as simple as stuffing, folding and baking.

Ingredients

  • 2 spray(s) cooking spray
  • 1 medium uncooked potato, peeled and cut into 1-inch pieces
  • 2 garlic clove(s)
  • 2 oz low fat cheddar or Colby cheese, shredded (about 1/2 cup)
  • 2 Tbsp sour cream
  • 24 item(s) wonton wrapper(s), round (about 6 oz total)

Directions

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

  1. Combine potato and garlic in a medium saucepan. Cover with water and set pan over high heat. Bring to a boil and boil until potato is fork-tender, about 8 minutes.
  2. Drain and transfer potato and garlic to a large bowl; add cheese and 2 tablespoons of sour cream. Mash mixture together with a fork until lumpy.
  3. Place wonton wrappers on a flat surface. Drop potato mixture by tablespoonful’s onto center of each wrapper.
  4. Moisten edges of wrapper with wet fingers, fold over one side to make a half circle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.

Bake until wontons are golden brown, about 15 minutes.

Cooking with Wonton Wrappers

Wonton Wrappers November 6, 2025 Leave a comment
Cooking with Wonton Wrappers

Cooking with Wonton Wrappers

Cooking with wonton wrappers, is a new experience for me.  I was looking on-line for a low calorie ravioli recipe and discovered won-ton wrappers work great for ravioli. Just use like you would traditional pasta ravioli by placing a teaspoon of filling off center, wet the edges with egg wash and bring the corners together and seal for the perfect ravioli. Gently boil in water for 4 minutes, drain and eat immediately.

There are typically four ways to cook wontons—steaming, boiling, baking and frying.

  • To bake a wonton wrapper – Spritz both sides of wonton wrappers with refrigerated butter-flavored spray. Press into mini-muffin cups and bake at 350° for 4 to 5 minutes or until lightly browned, then add filling and bake 5 minutes longer.
  • You can also steam filled wontons, but they won’t have the same crispy texture as the baked ones. Simply steam 3 to 5 minutes in a steamer basket lined with lettuce leaves (to prevent them from sticking).
  • To boil, simmer stuffed wontons for the same amount of time in a pot of water.

One thing to remember when using wonton wrappers is that they are delicate and dry out quickly. To avoid having them dry out and crack, place a clean damp towel over the opened package of wontons while using them…and an additional damp towel over the finished wontons until serving.

Chocolate and Banana Wontons

Dessert, Lite and Weight Watcher Recipes, Weight Watcher Friendly, Wonton Wrappers November 6, 2025 Leave a comment
Chocolate Banana Wontons

Chocolate Banana Wontons

What a tasty dessert.  Use good quality dark chocolate chips and enjoy. The time-honored combination of sugar-sweet bananas and creamy chocolate provide the filling for this mouthwatering dessert.

Serves: 6

Chocolate and Banana Wontons

Ingredients

  • 2 spray(s) butter flavor cooking spray
  • 1 large banana(s), diced
  • 6 Tbsp mini chocolate chips
  • 24 item(s) wonton wrapper(s), half of a 12 oz package
  • 1 Tbsp powdered sugar

Directions

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

  1. In a medium bowl, combine banana and chocolate chips; mix gently.
  2. Place wonton wrappers on a flat surface.
  3. Drop banana mixture by teaspoonfuls onto center of each wrapper.
  4. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal.
  5. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
  6. Bake until wontons are golden brown, about 10 to 12 minutes.
  7. Sift powdered sugar over wontons before serving.

Yields 4 wontons per serving.

Three Cheese Wonton Ravioli

Appetizers, Dinner Ideas, Wonton Wrappers July 11, 2014 Leave a comment

 

Three Cheese Wonton Ravioli

Makes 4 servings

Ingredients

  • ½ cup squeezed, chopped, cooked fresh or frozen spinach
  • ½ cup coarsely grated mozzarella
  • ½ cup ricotta (whole milk or low fat)
  • ½ cup freshly microplane grated Parmigiano-Reggiano plus extra for sprinkling
  • ¼ teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper to taste
  • 32 square wonton wrappers
  • shredded basil for garnish.

Directions

  1. In a large bowl combine the spinach, mozzarella, ricotta, ½ cup parmesan, nutmeg and salt and pepper to taste.
  2. Working with a few wonton won tons at a time, keeping the others covered, moisten the edges with water.
  3. Put a level teaspoon of the filling in the center of each wrapper, and put another wonton on top.
  4. Press out the air and crimp the edges tightly to seal. As they are filled, transfer the ravioli to a flour dusted sheet pan. Repeat with the remaining wonton wrappers and filling.

Add the ravioli to the pot of boiling water, turn down to a simmer and cook, until just tender, 3 to 5 minutes. Meanwhile, heat the sauce. To serve: divide the ravioli among four shallow soup plates, top with some of the sauce and a sprinkling of the cheese. Garnish with the shredded basil.

Butternut Squash Ravioli Won Tons

Appetizers, Dinner Ideas, Vegetables, Wonton Wrappers July 11, 2014 Leave a comment

Butternut Squash Ravioli with Spinach Pesto uses supermarket wonton wrappers to create a shortcut weeknight ravioli treat.

Yield: Serves 6

Ingredients

  • 1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
  • Cooking spray
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons unsalted butter, melted
  • 2.5 ounces Parmesan cheese, grated and divided
  • 3/8 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 36 wonton wrappers
  • 1 large egg, lightly beaten

6 quarts water

Directions

Preheat oven to 400°.

  1. Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray.
  2. Bake at 400° for 30 minutes or until tender. Cool. Scoop out pulp; discard peel. Mash pulp.
  3. Combine oregano, squash pulp, and butter in a large bowl.
  4. Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  5. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 1/2 teaspoons squash mixture into center of each wrapper.
  6. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover ravioli loosely with a towel to prevent drying.
  7. Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked.
  8. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli.
  9. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.

Pesto

  • 2 garlic cloves
  • 1 1/2 cups fresh baby spinach
  • 1/2 cup fresh basil
  • 1/4 cup walnuts, toasted, chopped, and divided
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons organic vegetable broth
  • 1 teaspoon fresh lemon juice

 

  1. Place garlic in a food processor, and pulse until finely chopped.
  2. Add remaining 1/2 ounce (about 2 tablespoons) cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons walnuts.
  3. With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended. Place pesto in a large bowl.

Chicken Wonton Cups WW friendly at 1 point each

Appetizers, Lite and Weight Watcher Recipes, Weight Watcher Friendly, Wonton Wrappers February 25, 2013 Leave a comment
Chicken Wonton Cups

Chicken Wonton Cups

What a great appetizer or light lunch!  These little “poppers” are a great way to enjoy the taste of jalapeno poppers without the fat and calories of frying.

INGREDIENTS

  • 36 wonton wrappers
  • Cooking spray
  • 1-1/2 cups shredded cooked chicken breasts
  • 1 8 ounce package of reduced-fat cream cheese
  • ½ cup shredded Parmesan cheese (fresh is best)
  • 1/3 cup reduced-fat mayonnaise
  • 1 4 ounce can of chopped green chilies, do not drain
  • 1 jalapeno pepper, seeded and minced (Important: always wear gloves when handling peppers to avoid skin and eye irritation)

Preheat oven to 350 degrees

DIRECTIONS

  1. Press wonton wrappers into miniature muffin cups coated with cooking spray
  2. Spray the wrappers with the cooking spray
  3. Bake for 5 – 6 minutes or until edges begin to brown
  4. In a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno
  5. Spoon chicken mixture into baked cups and bake an additional 8-10 minutes longer or until filling is heated through

Serve warm

Refrigerate leftovers

Yields 36 cups