take my word for it wednesday.. wontons wrappers rock!

so i discovered wonton/eggroll wrappers last year.. i had never used them before.. ohh my..i really love them.. you can make just about anything with them.. i have made eggrolls (all kinds, mexican, veggie and traditional) also crab rangoons, shrimp puffs, ravioli and now perogies.. pete's mom is polish and for easter we get to munch on polish sausage and homemade perogies..they are amazing.. well last week i found myself with a boat load of wonton/eggroll wrappers and mashed taters that needed to be used .. shell had a tooth extraction and she couldn't really eat anything so every time i went to the store i picked up mashed potatoes and ended with a couple extra tubs.. so what to do with this combination.. perogies!! it was simple and wonderful and easy.. now sadly the pictures didn't turn out very well *story of my life* ha but take my word for it they were really good and super easy.. i will also post the pictures of the other things i have made with wontons/eggroll wrappers with full recipes to come..

perogies

prep time: 5 minutes

cooking time: 10 minutes

servings: 4

1 package of wonton wrappers (or eggroll wrappers which are just larger) *found in the refrigerated section of your market*

2 cups leftover mashed potatoes

1 cup shredded sharp cheddar cheese

1 onion, sliced and sauteed until slightly caramelized

salt and pepper

in a medium mixing bowl combine everything but wonton wrappers.. i actually ended up using eggroll wrappers for the ones i took pictures of.. what i did was used a scalloped biscuit dough cutter and cut the wrappers into circles.. you do not need to do this i just did it because i thought it would make the picture nicer ha.. but the picture turned out cruddy anyway so it was kind of a waste.. ha.. take a spoon full of mixture put in the center of your wonton and fold over and crimp the edges.... i kept a little bowl of water by me and dipped my finger in and ran it along the edge of the inner circle before folding which helps it stay together.. in a medium/large pot i boiled water.. i added about 4 perogies at a time i didn't want them to stick... i cooked them for about 4 minutes.. they will float to the top.. i scooped them out with a slotted spoon and i had a skillet i was cooking onions in for something else and on the stove and thought ohh i will put them in here and i sauteed them in the skillet with a little onion and olive oil for about 5-7 minutes until slightly brown.. remove from heat and enjoy..it worked out perfect and tasted wonderful.. next time i will try sauerkraut ones and maybe the meat ones!!

shrimp puffs - i took 1 cup low fat cream cheese, 1/2 cup of pre cooked bay shrimp, 2 scallions (top and bottom) and 2 tsp. of thai curry in a mini food processor..then took my wonton wrapper dropped a small spoon full of mixture in the center and folded up.. sprayed my prelined baking sheet with pam and then sprayed the puffs with pam and baked on 350 degrees (f) until lightly brown and "crispy"..

pork dumplings--this is the recipe i followed here.. but instead of making the dough i used wonton wrappers..

salmon puffs and crab rangoons - these were very simple too.. very similar to the shrimp puffs but with the salmon i actually used the salmon flavored cream cheese.. for the crab rangoons i took a can of crab meat picked out all the little stuff .. ha ha .. added it to cream cheese and chives.. mixed together.. took a spoon full of mixture and put in the center of the wonton wrappers.. i experimented with different ways to fold them as shown above.. took a lined baking sheet sprayed with pam.. a squirt or two of pam on the wonton itself and baked at 350 degrees (f) for 20 minutes or until golden brown

butternut squash ravioli--i sorda kinda a little bit followed this recipe here.. but now that i am looking at it i inteded on following it but went a little off on my own so i will post a full recipe and more pictures of this later this week..

mushroom ravioli--this is the filling i used here.. obviously instead of the homemade pasta i used wonton wrappers.. shell said this is by far her favorite ravioli ever.. i have even made a small batch before at the last minute after her tooth extraction.. i served with a brown butter sauce.. how to brown butter is explained here.. and i simply added fresh garlic.. (i know most brown butter sauces call for sage but i hate bleh bleeck sage.. long story i will tell you one day..)

so in short WONTON WRAPPERS ROCK!!