15 July 2011

Wonton wrapper magic

I love wonton wrappers.  They make short work of so many good snacks, and I like the flavor and consistency they have, too.  You can use them in place of those stupid, fragile noodles to make lasagnas (and exert more control over how huge the thing is), cut them into strips and steam, then fry for crispy noodles, and stuff them with all kinds of things for appetizers or light meals.  I like to make these little treats and freeze them on a baking sheet, then throw them in a freezer bag to keep until an impromptu party arises (or when a dire need to go the the store loses out to extreme laziness in the middle of the week, or when it is too hot to cook).  This recipe is slightly simplified from the excellent Food and Wine magazine.

Squash Wontons

1 package wonton wrappers (24 wrappers)
1 box frozen squash, thawed and drained of excess liquid
1 teaspoon dried sage
1 teaspoon Italian seasoning
4 garlic cloves, smashed and minced
1 teaspoon salt
fresh ground black pepper to taste

In a large bowl, mix squash with seasonings and garlic.  Working carefully, place a wonton wrapper on a flat work surface.  Place about 1/2 teaspoon of the squash near the middle of the wrapper, wet the edges with water, and bring one corner up and over the squash, folding the square into a triangle.  Gently pat down the wrapper all around the squash to get out excess air, then fold the corners up over the triangle, so you end up with a small rectangle filled with squash.  Work this way until you've used all the wrappers.

You can either freezer them in a single layer at this point, or cook some.  To cook, lightly spray a steamer basket with oil and place over a shallow pot of boiling water.  Working in batches, steam the wontons for about 5 minutes each, removing to a plate when they're done.  If you want to get junky with them, you can them heat a couple teaspoons of olive oil in a frying pan and fry them all up, about 1 minute on each side or until golden and crunchy like an egg roll.

Can also serve with toasted walnuts or pine nuts sprinkled on top.  Somebody got fancy in this picture...