Thanks, Marilyn. I've done baked wonton wrappers without the oil and
also deep fried wontons. I hate to say it, but the deep fried were much better. Maybe baking after brushing with oil will be the answer. Here's an interesting recipe that includes the deep fried wontons. Just a little sugar adds a lot to the taste of the fried wontons.
herbed lima bean hummus
Gourmet | February 2000
This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.
Active time: 25 min Start to finish: 1 hr
Makes about 4 cups
Gourmet Entertains
2 (10-oz) packages frozen baby lima beans
1 large onion, chopped
5 garlic cloves, smashed with side of a large knife
1 teaspoon salt
2 cups water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
3 to 4 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Accompaniment: sesame won ton crisps or toasted pita wedges
Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and pur?e until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
Mound dip in a serving bowl and drizzle with remaining tablespoon oil.
Cooks' note:
• Dip keeps, covered and chilled, 3 days.
http://www.epicurious.com/recipes/food/views/103043
sesame wonton crisps
Gourmet | February 2000
Active time: 30 min Start to finish: 30 min
Makes 40 crisps
Gourmet Entertains
1 cup sesame seeds, toasted
1 tablespoon coarse salt
1 teaspoon sugar
1/2 teaspoon cayenne
5 tablespoons water
2 tablespoons cornstarch
5 cups vegetable oil
40 won ton wrappers
Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.
Cooks' note:
• You can make crisps 3 days ahead and keep in an airtight container at room temperature.
http://www.epicurious.com/recipes/food/views/103045
also deep fried wontons. I hate to say it, but the deep fried were much better. Maybe baking after brushing with oil will be the answer. Here's an interesting recipe that includes the deep fried wontons. Just a little sugar adds a lot to the taste of the fried wontons.
herbed lima bean hummus
Gourmet | February 2000
This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.
Active time: 25 min Start to finish: 1 hr
Makes about 4 cups
Gourmet Entertains
2 (10-oz) packages frozen baby lima beans
1 large onion, chopped
5 garlic cloves, smashed with side of a large knife
1 teaspoon salt
2 cups water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
3 to 4 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Accompaniment: sesame won ton crisps or toasted pita wedges
Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and pur?e until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
Mound dip in a serving bowl and drizzle with remaining tablespoon oil.
Cooks' note:
• Dip keeps, covered and chilled, 3 days.
http://www.epicurious.com/recipes/food/views/103043
sesame wonton crisps
Gourmet | February 2000
Active time: 30 min Start to finish: 30 min
Makes 40 crisps
Gourmet Entertains
1 cup sesame seeds, toasted
1 tablespoon coarse salt
1 teaspoon sugar
1/2 teaspoon cayenne
5 tablespoons water
2 tablespoons cornstarch
5 cups vegetable oil
40 won ton wrappers
Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.
Cooks' note:
• You can make crisps 3 days ahead and keep in an airtight container at room temperature.
http://www.epicurious.com/recipes/food/views/103045