Three Easy Appetizers Using Wonton Wraps!

1. Artichoke Dip in Wonton Chips

    Ingredients:

• Artichoke Dip
• Wonton wraps to make holders or baskets

    Directions:

1. Preheat the oven to 375°F. Spray a mini-muffin pan with cooking spray. 
2. Lightly brush oil on each wonton wrap with a finger and press the wontons into each mini-muffin mold to make cups. Pressing the sides to open up the basket.
3. Bake for about 8 minutes or until lightly golden. Let them cool to crisp up. 
4. You can make these cups one day ahead and cover to set aside at room temperature.
5. Fill in the artichoke dip, scramble eggs, smoked salmon and cream, fruits and yogurt, or any thing you like, from sweet to savory. 

2. Spiced Wonton Chips 

    Ingredients:

• 10 wonton wraps
• 1/2 tablespoon vegetable oil and cooking spray
• 1/2 tablespoon dark brown sugar
• 2 teaspoons black or white sesame seeds
• 2 teaspoons Chinese five-spice powder 
• 1/2 teaspoon cayenne pepper
• pinch of salt

    Directions:

1. Preheat the oven to 375°F. Cut each wrap in half.
2. Mix the brown sugar, sesame seeds, salt, five-spice powder and cayenne together.  Brush the wonton wrappers with the vegetable oil or spray with cooking oil. 
3. Sprinkle the wonton wraps with the spice mixture on both sides.  
4. Place the wraps evenly on a baking sheet in single layer and coated with cooking spray.  Bake until golden, about 8-10 minutes.  Let cool until crisp.
5. Serve it with the artichoke dip or any bean dips.

3.  Sausage Wonton Cups 

    Ingredients (yielding 8 servings):

• One Italian sausage or any sausage, cooked and diced, or use ham, bacon
• 1 green onions, chopped
• 8 wonton wrappers
• 2 tablespoons sour cream or plain yogurt
• 2 teaspoons olive oil
• 1/4 cup (1 ounces) shredded pepper Jack cheese

    Directions

1. In a small skillet, cook sausage over medium heat until done; drain and dice up. Stir in green onions; set aside.
2. Press wonton wrappers into greased miniature muffin cups; lightly brush with oil. Bake at 350°F for 6-7 minutes or until golden brown.
3. Spoon 1 rounded tablespoon of sausage mixture into each cup; top with 1 tablespoon of cheese. Bake 3-4 minutes longer or until cheese is melted. 
4. Top with sour cream or plain yogurt. Sprinkle with chopped green onions. Serve immediately. 

Notes:

• Wonton wraps are generally thinner than dumpling and pot sticker wraps. They crisp up better when baked. They are very versatile for making finger appetizers. 
• You can find wonton wraps in any Asian market. They come in two styles and either will do :
• Shanghai style wonton wraps are square, whiter as there is no egg in the dough.
• Hong-Kong style wonton wraps are round and yellowish as the dough contains egg.

Wonton Wrap, Hong Kong style (left) vs Shanghai style (right), and serving with smoked salmon