Herb Wontons
February 4, 2010 | 
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Ingredients: Fresh wonton wrappers, fresh herbs of your choice, cornstarch.
Toppings: salt, pepper, sour cream,or other toppings.
Mix cornstarch with water to make a paste.
Put herbs of your choice between the wrappers and use the paste to seal the edges (Turns out there was enough cornstarch on the wontons, I didn’t need any more to make them stick together).Use a rolling pin to press and seal.
I chose basil and chives.
Boil until tender. You can use a larger pot and more water for more wontons.
Serve – for this experiment I topped it with a dab of sour cream and salt and pepper. When making a batch, I’d probably use spaghetti sauce.
Posted in Recipes
This is my idea of fresh and easy!! Can’t wait to try it. How about some feta or goat cheese in there, or as a topping????
Welcome Pam, and thannks for posting this. I have been waiting for it since you told me about it last week.
If you want to get REALLY adventurous – I saw this “recipe” with something else sealed in there – concentrated jellied beef stock!! You make your favorite stock, boil it down until it’s intensely concentrated and chill it until it gels. Then cut out flat squares and seal a square in the wrappers. Boil them in soup. When you bite into the wonton you get a blast of concentrated broth.
BTW, the basil was terrific but the chive flavor was lost. Maybe a sprinkling of freeze dried chives would be better. Or mixed into the sour cream. If serving as a main dish with spaghetti sauce, spread the sauce on a plate then top with the wontons so you don’t cover up how pretty they are. Then add a sprinkling of grated parmesan.