What should I do with won ton wrappers?

Bumpy

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bumpers!!

Thanks for the ideas, they all look soo yummy and easy!

To OP, where did you get wonton wrappers? I've been looking for them for months and I cant find them anywhere!

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Yum!!! bump!

Just now I actually got some, and I think back to my classic pot stickers.

Take the wraper and stuff it with a nice mixture of seasoned chicken and veggies, and steam in a pan.

What I typically do is I buy about 5lbs of ground chicken (or turkey, which ever is cheaper)- I choose this over ground beef for flavor, not nessisarily calories in this case.
Next a bag of coleslaw mix, generic- raw veggies, nothing on them. (Or you can be fancy and buy your own veggies, things like nappa cabbage, carrots, green onions are the best). I still add green onion actually to the mix, either way (or chives, if they're on sale/cheaper). Anyhow mix the coleslaw mix (or choped up veggies) with the ground chicken. Add soy sause (I perfer low sodium), and some rice wine vinager (about half a cup of the vinager, and about five to six on the soy tbs). Let the flavors marry for about an hour at the least.

Next is the judgement part on your end, depending on how big your wrappers are. But take a small dollop of the mixture into the wrapper, and then gently fold press them close- using water to activate the dough will help create a seal, so rub your wet finger tip on the edges of the wrapper to make it sticky, then fold press (I like the classic fan style: http://youtu.be/aE82VmqPYj4?t=2m12s)

Next take a large pan, get some oil warmed up (enough that it's about half a finger deep, not deep fat fry). Brown the bottom of the dumplings through this, about five or so minuets. Next. CAREFULLY pour water over the pan till the dumplings are fully submerged- bring the water to a soft boil, then cover with a lid, let them finish cooking (about ten or so minuets). Remove and plate, eat!

http://www.emilybites.com/

This website has a ton of "cupcakes". The lasagna and buffalo chicken are so yummy.

http://dashingdish.com/recipe/skinny-pizza-rolls/

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I make crab rangoon, and they are so tasty! Adjust quantities to your own taste. This recipe will make enough for an entire package of wonton wrappers.

1 pkg. Philadelphia low fat cream cheese
10 oz crab claw meat or imitation, shredded
2 -3 scallions, green parts only, very finely chopped

Mix ingredients, then spoon into wonton wrappers. Fold on the diagonal, and seal with a bit of water. Spray both sides with non-stick spray, then bake @ 350 until puffy and light golden brown. Serve with sweet & sour sauce. Delicious as an appetizer, or with soup for a meal.

this sounds so YUMMY. gotta try it...

I like to cup up and caramelize an apple with a tbsp of Smart Balance butter, cinnamon and Stevia, and then mix that up with fat free cream cheese...mmmmmm.

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