Make a multitude of yummy, health-friendly meals and snacks with wonton wrappers.
Note: To use wonton wrappers, place a dollop of filling into the centre, then moisten edges with water. Fold over to seal.
1. ‘Green’ dumplings
In a bowl combine 1 1/2 cups chopped cabbage, 1 1/2 cups chopped watercress, 2 finely chopped green onions, 2 minced garlic cloves and 1/4 cup toasted pine nuts. Fill 24 wrappers and place in boiling water for 3 minutes, or until tender (cook in batches). Drizzle with a little sesame oil and reduced-salt soy sauce dressing to serve.
2. Pea puffs
Preheat oven to 200°C and line a baking tray with paper. Combine 1 cup mashed cooked peas with 1/4 cup reduced-fat ricotta, a little chilli powder and ½ teaspoon minced garlic. Place teaspoons of mixture onto 24 wonton wrappers and seal. Place onto tray, spray with oil and bake for 4 minutes. Turn over and bake for 4–5 more minutes. Serve with tomato chutney.
3. Crispy dippers
Spray wonton wrappers lightly with oil and bake at 180°C for 5–7 minutes, until crisp and golden. Serve with hommous, salsa or reduced-fat dip.
4. Pesto canapés
Top wonton wrappers from recipe 3 with pesto, a little crumbled reduced-fat feta and chopped spinach leaves.
5. Sweet Nutella pockets
Place 1–2 teaspoons Nutella into the centre of each wrapper. Top with a slice of banana, brush edges with egg white and seal. Bake for 6–8 minutes at 180°C, until edges are crispy.
6. Crackling ice-cream cups
Brush wonton wrappers with a little melted reduced-fat table spread. Press into muffin tin holes and bake at 200°C for 5–6 minutes, until crispy. Cool slightly and carefully turn out onto a wire rack. Once cooled, dust with icing sugar and fill with a small scoop of reduced-fat ice-cream. Serve immediately.
7. Spicy wonton soup
In a large saucepan, combine 1 cup each reduced-salt stock and water. Add minced ginger, a few chilli flakes, broccolini florets and 2 large handfuls chopped mushrooms. Bring to the boil, reduce heat and simmer for 5 minutes. Add wontons from recipe 1, and cook for 5 minutes.
8. Sesame crackers
Cut 24 wonton wrappers in half diagonally. Place onto 2 lined baking sheets. In a bowl, combine 1 egg white, 2 tablespoons honey and 1 teaspoon reduced-salt soy sauce. Gently brush over wrappers. Sprinkle with sesame seeds and cracked black pepper. Bake at 160°C for 7–10 minutes, until golden and crispy.
9. Pizza bites
Spoon tomato-based pasta sauce onto each wonton wrapper. Add your favourite pizza toppings, such as sliced olives, chopped capsicum or ham, then sprinkle with a little shredded mozzarella. Bake at 210°C for about 10 minutes, or until crispy and golden.
10. Mini quiches
Preheat oven to 200°C. Spray a muffin tin with oil and press 1–2 wonton wrappers into each hole. Spray a frying pan with oil and sauté a handful of sliced mushrooms until soft. Remove from heat and add a diced tomato and a little finely chopped parsley. In a separate bowl, whisk together 2 eggs, 1/2 cup skim milk and 1/4 cup shredded reduced-fat cheese. Divide mushroom mixture between muffin tin holes, then top with egg mixture. Bake for about 20 minutes, until egg sets.