03 Feb Special of the Day: One Ingredient, Three Ways: The Wonton Wrapper
As the dust begins to settle after the hustle and bustle of the holidays, we thought it might be nice to send you some super simple satisfying recipes to add to your repertoire. Special of the Day kicks off the New Year with three winners that make use of those versatile recipe-ready wonton wrappers in the produce department.
Typically used for making fried wontons served as an hors d’oeuvre, wonton wrappers can be filled with almost anything your heart desires, sealed and baked or fried to be served up in no time.
Make sure to brush the edges of your wontons with water and take care to diligently crimp to ensure proper sealing before popping them in the oven or oil to cook.
These paper-thin wrappers provide the perfect platform for making quick cocktail ravioli, a super simple wonton soup and an enticing entrée salad. Because the wrappers are so thin, they cook quickly and are equally delicious baked, simmered in a soup or fried.
Pick up a package of wonton wrappers and let the fun begin with this week’s Special of the Day: One Ingredient Three Wonderful Ways: The Wonton Wrapper and recipes for Herbed Ricotta Ravioli with Marinara Dipping Sauce, Wonton Soup with Diced Bell Peppers and Chinese Chicken Stir-fry Salad with Crispy Crouton Strips. Enjoy!
Recipes and food photography by Sydne George.
Herbed Ricotta Ravioli
(makes 24 appetizers)
Make the herbed ricotta filling:
½ cup ricotta cheese
1 clove garlic, minced
¼ cup parmesan cheese, grated
1/8 tsp. salt
2 tsp. fresh basil leaves (packed) finely chopped
Combine all filling ingredients in medium mixing bowl and stir to combine. Set aside.
Assemble the Herbed Ricotta Ravioli:
24 wonton wrappers
¼ cup olive oil
Preheat oven to 375 degrees.
Brush rimmed baking sheet with olive oil.
Lay 24 wonton wrappers out in a single layer on work surface. Place 1 tsp. filling in center of each wonton wrapper. Brush edges of wontons with olive oil. Fold opposite corners of wonton wrapper over filling, lining up edges to make triangular shaped ravioli. Brush additional olive oil over top of ravioli and crimp to seal edges. Transfer to prepared baking sheet. Bake in preheated oven 8-10 minutes until edges are golden brown and crisped.
While ravioli are baking, make the Marinara Dipping Sauce.
Marinara Dipping Sauce
14.5 ounce can fire roasted with garlic diced tomatoes
1 tbsp. olive oil
1 tbsp. red wine vinegar
¼ tsp. salt
1 clove garlic, minced
Puree Marinara Dipping Sauce ingredients in blender until smooth. Transfer to microwaveable bowl. Cover and microwave briefly to heat sauce. Transfer to serving dish and sprinkle with grated parmesan.
Serve baked Herbed Ricotta Ravioli with warm Marinara Dipping Sauce. Enjoy!
Wonton Soup with Diced Bell Peppers
½ pound ground pork
8 ounce can water chestnuts, drained and finely diced
2 tbsp. soy sauce
1 tbsp. finely minced green onion
16 wonton wrappers
½ cup finely diced red bell pepper
½ cup finely diced yellow bell pepper
2 tsp. soy sauce
2 tsp. sugar
Mix ground pork, water chestnuts, soy sauce and green onion in medium mixing bowl until well mixed. Lay 16 wonton wrappers out on work surface. Place a teaspoon filling in center of each wonton wrapper. Brush edges of wonton wrappers with water. Fold wrappers straight down over the filling and carefully crimp to seal all openings. Brush water over wontons and fold left edges down and right edges up, crimping to make twisted packages.
Bring 4 cups chicken stock to a gentle simmer in a small cooking pot over medium heat. When stock is simmering gently, carefully slide wontons into stock. Let cook for 5 minutes. Add diced bell pepper, soy sauce and sugar, stirring to dissolve sugar. Cook for one minute more. Ladle into four soup bowls. Enjoy!
Chinese Chicken Stir Fry Salad with Crunchy Crouton Strips
Crunchy Crouton Strips
4 wonton wrappers
Using pizza cutter, cut wonton wrappers into thin strips.
Heat peanut oil in small cooking pot over medium heat until hot. When hot, add wonton strips and cook until golden brown. Remove from oil with slotted spoon and sprinkle with salt. Let cool on paper towels.
Chinese Chicken Stir Fry
2 tbsp. peanut oil
2 boneless skinless chicken breasts, sliced into thin bite-sized strips
1 cup thinly sliced sweet onion
1 cup pea pods
2 tbsp. soy sauce
Soy Ginger Dressing
¼ cup peanut oil
1 tbsp. rice vinegar
¾ tsp. sugar
1/8 tsp. salt
¼ tsp. ginger
2 tbsp. toasted sesame seeds
4 cups mixed greens, washed and dried
Heat wok or medium stir fry pan over medium high heat. Add oil. When oil is hot, add chicken, onion and pea pods and stir fry briefly just until chicken is cooked through. Add 2 tbsp. soy sauce and stir to combine.
Whisk peanut oil, rice vinegar, sugar, salt and ginger I medium bowl until thoroughly combined. Toss greens with half of dressing. Sprinkle with toasted sesame seeds. Distribute dressed greens on four salad plates. Top with Chinese Stir-fry Chicken and Crispy Crouton Strips. Drizzle remaining dressing over assembled salads and serve. Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.