Chinese food and the movies– it’s sort of the unofficial Jewish tradition on Christmas. But typical fast-food Chinese takeout is too greasy and way too salty, so I decided to make a healthier version at home and serve it in Chinese takeout containers. Instead of fried wontons, I found a simple recipe on EatingWell.com for baked wonton chips. It was a real crowd pleaser– crispy, light, and really tasty. All three containers finished in less than five minutes. I will definitely make this appetizer again next year, Christmas Day, and many days in between.
Recipe adapted from EatingWell.com
1 package wonton skins (Note: You may have to go to a specialty market. I found them at an UWS greenmarket, in the freezer section.)
1/2 cup black sesame seeds
1/2 cup wasabi sesame seeds (variation, optional)
cayenne (variation, optional)
nonstick cooking spray
11/2 teaspoons sesame oil (variation, optional)
1. Preheat oven to 400°F.
2. Coat 2 baking sheets with nonstick cooking spray. Then drizzle the baking sheets with sesame oil for extra flavor.
3. Heat a skillet over medium-high heat. Add the black and wasabi sesame seeds, making sure to move the seeds around by shaking the skillet, heat for 2 to 3 minutes, or until lightly browned and fragrant. Let cool.
4. Defrost the wonton skins. Use a knife to cut the square-shaped wontons into thirds, each one should be about one inch wide. Use one as a guide to make sure the others are cut around the same size (variation).
5. Bring a large pot of water to a boil and carefully add the cut wonton pieces, one at a time.
6. After about 20 seconds, or when the skins look like cooked noodles, remove them with a slotted spoon.
7. Spread a large clean dish towel on the counter. Fill a medium bowl with cold water and immerse the noodles.
8. Immediately arrange in a single layer on the towel to drain.
9. When you have enough wonton skins to fill a baking sheet, arrange them in a single layer on a prepared baking sheet.
10. Sprinkle with salt, cayenne, and the toasted sesame seeds or herbs. Bake for 8 to 10 minutes, or until golden and crisp. (Watch carefully toward the end to avoid burning.) Remove to a rack to cool. Repeat procedure with remaining wonton skins.
11. Place wonton chips in Chinese takeout containers (my variation)