You may not be ready to take on homemade dumplings, as we suggested yesterday.
But if you’re looking for easy, impressive hors d’oeuvres for entertaining? Make them with won ton wraps.
Of course, you’d buy won ton wraps to make homemade won tons. Savvy cooks know you can also use them to make ravioli. Like pasta, the wraps are made from wheat flour, eggs and salt, plus water, wheat gluten, vinegar and cornstarch.
But did you think of making clever appetizers with them? They’re surprisingly easy. And the crispy baked wontons are far superior to other alternatives we’ve tried, like phyllo cups.
Nasoya, an American producer of tofu, Asian-style noodles and wraps and Nayonaise vegan sandwich spread, treated us to the recipes below, created for Nasoya by blogger Kris Schoels of TheChicWife.com. We loved every bite.
Look for the wraps in the produce section, next to Nasoya tofu. The all-natural wraps are easy to use. The line is certified kosher by OU.
These three recipes are delicious for hors d’ouevres or a first course. Find more delicious recipes at Nasoya.com.
RECIPE: BUFFALO CHICKEN CUPS
These were so good, we were sorry we hadn’t made a double batch. (The photo is above.)
Ingredients For 24 Pieces
1. PREHEAT the oven to 350°F. Place the chicken and blue cheese in a bowl and set aside.
2. COMBINEthe hot wing sauce, softened cream cheese, and ranch dressing in a small bowl. Pour the cream cheese mixture over top of the chicken and crumbled blue cheese. Stir until just combined.
3. PLACE one wonton wrapper in each cupcake opening; press down until it creates a cup. Fill each wrapper cup 3/4 of the way with the chicken mixture.
4. BAKE for 10 minutes, or until the wrappers are golden brown and the cheese is bubbling. Top with more crumbled blue cheese for garnish, if you wish. Serve warm.
RECIPE: BAKED AVOCADO & FETA WONTONS WITH
AVOCADO-LIME DIPPING SAUCE
We’d never have thought of combining avocado and feta, but the result is delicious!
1. PREHEAT the oven to 450°F. Line a large baking sheet with parchment paper.
2. COMBINE the chopped avocado, sun dried tomatoes, feta, garlic, onion, salt and pepper in a large mixing bowl, taking care to not smash the avocado pieces too much.
3. FILL the wrappers: Working one wrapper at a time place 1 tablespoon of filling in the top third of the egg roll wrap. Brush the edges with water and roll like a burrito. Seal with more water. Place on the baking sheet. Repeat until all of the filling has been used.
4. BAKE for 10-12 minutes, or until the tops are lightly browned.
5. MAKE the dipping sauce (recipe below).
1. PLACE all ingredients into a food processor; process until smooth. Season with additional salt, pepper and optional hot sauce.
Think beyond “ham and cheese”: The flavor of these bites is quite sophisticated.
Ingredients For 30 Pieces
1. WHISK the egg in a bowl whisk and add the cottage cheese, mixing until smooth. Stir in the ham, cheddar, salt, and pepper. Place in the refrigerator until ready to cook the wontons.
2. Prepare the wontons: Working one wrapper at a time, brush the outer edge of the wrapper with egg white (this will help seal the bites). Place 1 heaping teaspoon of the cheese mixture in the center of the wrap. Fold the wrapper in half into a triangle and seal with more egg wash if needed.
4. HEAT a large skillet over medium heat, spray skillet with nonstick spray or use 1 tablespoon of olive oil. Once the skillet is warm, place the wonton wrap in the pan, being careful not to overcrowd it. Do it in several batches.
5. COOK for 1 minute on each side; the outside will be lightly browned. Place on a paper towel lined plate, keeping warm until ready to serve. Here’s a photo of the cooked dumplings.