As you may have noticed I have taken a small break from blogging. After an intense shopping and cooking period, I have been spending recent days eating the remains of Christmas food, drinking wine, going through the tons of books I was offered for Christmas and, in general, enjoying a most lazy end of the year. I hope you are also relaxing and enjoying this festive period. The recipe I am going to present today perfectly illustrates my partly idle and festive mood. In fact, if I were to make a list of recipes with the highest attractiveness vs easiness ratio, these dumpling wrapper cups would win hands up. I will not exaggerate if I say that in my case they have revolutionised the world of snacks and particularly of finger food.
The ridiculously simple “recipe” keeps in one sentence really: brush the wonton wrappers with oil, line muffin moulds with it and bake for ten minutes. Once the edible, crisp cups are ready, you can fill them with practically whatever you wish, as long as it doesn’t leak. As you see, this time I chose my beloved guacamole, but the possibilities are really infinite. I can already imagine myriads of dips, salads and even grilled dishes, which served in these small cups would brighten up any party table.
This unusual way to use wonton skins is one of the most extraordinary cooking discoveries of this year and I owe it to Juliana (Simple Recipes) who, thanks to her beautiful post featuring wonton cups with smoked salmon filling, taught me the most magical snack trick in the world. Thank you so much, Juliana, for this amazing idea!
Before I pass to the recipe I would like to wish all my dear readers a very happy and prosperous New Year. May this upcoming year make all your dreams come true.
TIPS: If you want your cups neat and round, follow Juliana’s advice and cut off the corners before baking the skins. I found the uneven corners quite amusing (especially since it made the recipe even lazier…).
Before filling the cups with salads and other dishes with sauce, make sure they are well drained; the cups are not 100% waterproof!
Cut the filling’s ingredients into small chunks, so that the cups are easy to eat.
The cups can be made in advance (even two days in advance) and kept (empty) covered with paper towels.
Here are some other wonton filling suggestions:
Preparation: 20 minutes
wonton (Asian dumpling) wrappers (thawed)
Preheat the oven to 180°C (350°F).
Brush wonton wrappers with oil, piling them up and slightly pressing so that you brush only one side of each sheet, but both sides end up oily.
Line muffin moulds (or other small moulds) with the wrappers and bake for about 10 minutes until they become golden brown.
(I use silicone moulds, so no need to grease them, but if you use metal tins you might need to brush them with oil).
As soon as the cups cool down, fill them with whatever comes to your mind and serve.
Empty cups keep crunchy for three days covered with paper towels.