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Totally Stuffed

Break out of your crab rangoon rut with these cheese wontons.

Deep fried Cream cheese Chopped clams, green onions Pepper relish
Baked Mascarpone Diced pineapple, ground ginger Cinnamon sugar
Steamed Fresh goat cheese Edamame, pressed garlic  Everything bagel seasoning
Pan fried Whipped feta Red cabbage sauerkraut Honey mustard


Words of advice for wontons:

■ Before assembling your wontons, make sure your cheese is at room temperature for easier filling.

■ When filling wontons, store any unused wrappers under a damp dish towel to keep them moist.

■ Don’t place more than a tablespoon of filling inside each wonton to prevent bursting.

■ To reheat leftover wontons, bake them in a 325°F oven for five to 10 minutes.

■ To freeze wontons, place them on a parchment paper–lined baking sheet (don’t let them touch) and freeze until solid. Remove baking sheet from freezer and transfer frozen wontons to a freezer-safe bag.


Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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