Wonton Wrappers Chicken Mushroom Dumplings
Aimee HerringKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, tasty recipes.

In this video, Gail uses wonton wrappers and egg roll wrappers (which have a similar consistency but different shape) to make three very different recipes. Though traditionally used to make dumplings and fried egg rolls (the kind you've probably had in Chinese restaurants), the flour, salt and egg-based dough can be used as the base for other recipes, such as ravioli. Gail's crispy chili-garlic noodle strips look like the kind you might find at a Chinese restaurant, but have an extra kick thanks to the addition of garlic, kosher salt and red pepper flakes. To pump up the flavor of chicken dumplings, Gail boils them in a chicken stock. And lastly, Gail demonstrates in detail how to make her roasted pumpkin ravioli, which she likes to cook up for special occasions. This true wintry treat requires lots of steps, but, as Gail explains, each are simple enough for anyone to execute. In this video, Gail uses kabocha (a Japanese winter squash) but her recipe calls for the more commonly found pumpkin (butternut would work nicely too). She first roasts the squash, then purees the cubed pieces with cream, orange zest and eggs. This filling is left to cool and can then be refrigerated overnight. After filling the wonton wrappers with the cooled mixture, Gail prepares the sage butter sauce in a pan while boiling the ravioli. In the end, she plates the ravioli (about 5 to 7 per person), making sure they are generously covered in the butter sauce, and tops the lot with grated Parmesan cheese and toasted hazelnuts.

Get Gail's recipes with wonton wrappers:

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