Herb Wontons
February 4th, 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.
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3 Responses to “Herb Wontons”
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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.