What Are Wonton Wrappers?

Wonton wrappers (also called wonton skins) are very thin squares of egg-pasta dough used to make a variety of little dumplings, including the Chinese soup dumplings called wontons. Wonton wrappers come 40 to 50 wrappers per package. Although we’ve used them to make appetizers, these dumplings would also make a delicious light lunch or dinner served in a hot broth. To serve four people, bring 4 cups of homemade broth—Chicken, Roasted Vegetable, or Garlic Broth—to a boil. Add 12 dumplings and cook 2 minutes. Serve topped with a sprinkling of sliced scallions.

Ingredients

4 tablespoons reduced-sodium soy sauce

2 tablespoons minced fresh ginger

2 cloves garlic, minced

1/2 pound lean ground turkey

1/4 cup minced cilantro

1/4 cup minced fresh mint

24 wonton wrappers (3 1/2 inches square)

1/4 cup fresh lime juice

2 teaspoons sugar

Directions

1. In a medium bowl, combine 2 tablespoons of the soy sauce, the ginger, and garlic. Add the ground turkey, cilantro, and mint, and mix well.

2. Place the wonton wrappers on a work surface. Spoon a generous 2 teaspoons of the turkey mixture onto the center of each wrapper. Moisten the edges of a wrapper with a finger dipped in water. Fold one corner of the square over the filling onto the diagonally opposite corner to make a triangle. Press to seal.

3. In a large pot of boiling water, cook half the dumplings at a time until firm, about 2 minutes. Scoop out with a slotted spoon and drain briefly on a double layer of paper towels. Bring the water back to a boil and repeat with the remaining dumplings.

4. Meanwhile, in a small bowl, combine the remaining 2 tablespoons soy sauce, the lime juice, and sugar. Serve the dumplings with the soy-lime dipping sauce on the side. Makes 24 dumplings

Nutrition Facts

PER DUMPLING 41 calories, 0.8g total fat (0.2g saturated), 1mg cholesterol, 0g dietary fiber, 6g carbohydrate, 3g protein, 142mg sodium

If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at Healthcommunities.com

Published: 08 Sep 2011

Last Modified: 23 Mar 2015