Wonton Wrappers
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Credit: André Baranowski
Sure, packaged wonton wrappers are just right for making wontons, shumai, and gyoza. But they're also great for stuffed pastas and other dishes. I use them to make
ravioli filled with anything I have on hand—smoked salmon, shrimp, spinach, pesto, or maybe goat cheese and ham. I just moisten the wrappers, spoon in the filling, seal them, and boil them until they're tender; then I toss them in brown butter and grated Parmesan cheese. These perfectly round or square sheets are so versatile, you can even use them for dessert. I brush them with butter, bake them until they're crisp, and layer them with whipped cream and berries to make easy napoleons. —Alejandra Ramos, New York, New York
But there are 2 thicknesses of wonton skins - the thicker type is best for frying, and the thinner type for making light raviolis. After all, wontons are basically Chinese raviolis!