Wonton Wrappers, Very Handy, Countless Uses
Marty Martindale

Wontons are referred to by many as “the Chinese answer to Italian ravioli.” wonton2Actually, many cultures have their favorite foods encased in bundles. The Italians have their ravioli, the Mexicans their empanadas, the Jews their kreplachs and the Chinese delighted in their dumplings or rolls. In short, these are neatly rapped bundles which can be filled with almost anything, savory to sweet, served from hors d’oeuvres to desserts. Twist, layer, stuff, fill, roll or stack versatile wontons. Make crispy wontons strips for tasty sprinkles.

Wonton wrappers are made from simple ingredients, wheat flour, eggs and water. Fill them with any tasty mixture, then bake them, boil them, steam them or fry them.

Look for packages of wonton wrappers in the supermarket produce section, refrigerated. Use or freeze before date on package. If freezing, use before 6 months pass. Thaw before working with them.


Cover all wontons with a damp towel when working with wontons away from their wrapper.

Many shapes are possible with wonton wrappers:

  • Flatten one into muffin tins sprayed lightly with oil, bake at 350 for about 8 minutes, cool and fill.
    Spread with a favorite filling and roll up and bake.
    Layer with mixtures
    Fill each with mixture, rub with sealing solution and fold over.
    Make larger ones by using two separate wontons. Center mixture on one, seal edges and place a second wonton on top.

Seal wonton shapes, once filled, with a mixture of water and cornstarch.


  • All cheeses
  • Artichoke
  • Avocado
  • Bacon
  • Cabbage/kimchee
  • Caramel and banana
  • Crisp vegetables
  • Dumplings
  • Empanadas
  • Figs
  • Fish
  • Ginger root
  • Jicama
  • Lasagnas
  • Meat appetizers
  • Mushrooms
  • Noodles
  • Pears
  • Peppers
  • Pie fillings
  • Pinto beans
  • Pizza ingredients
  • Prosciutto
  • Pudding
  • Quinoa
  • Rice
  • Sausage
  • Scrambled eggs
  • Shrimp
  • Spinach and feta
  • Sprouts
  • Sun-dried tomatoes
  • Taco/enchilada ingredients
  • Tarts
  • Tofu
  • Tuna fish


Below are foodsites with suggestions for using wonton wrappers. 




Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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