Most recently I made these little wonton cups for a thanksgiving pot luck dinner. The above picture was taken by LB the lovely hostess and writer of the blog Edible Europe. (A big thank you for the photograph and a wonderful evening!)
These cups are ever so easy to make, they can be prepared days in advance and are a stunning as an appetizer or party snack.
They are so straight forward there really is not much more to say about them 🙂
Maybe except for what inspired me to make them for thanksgiving: I was trying to think of what to bring and suddenly remembered a poems I have always loved for its sound and imagery.
Glory be to God for dappled things –
For skies of couple-colour as a brinded cow;
For rose-moles all in stipple upon trout that swim;
Fresh-firecoal chestnut-falls; finches’ wings;
Landscape plotted and pieced – fold, fallow, and plough;
And áll trádes, their gear and tackle and trim.
All things counter, original, spare, strange;
Whatever is fickle, freckled (who knows how?)
With swift, slow; sweet, sour; adazzle, dim;
He fathers-forth whose beauty is past change:
Gerard Manley Hopkins 1918
frozen wonton wrappers (2-3 a person)
- Defrost the wonton wrappers. They are not overly delicate, but I prefer doing this over-night in the fridge.
- Preheat oven to 200C (390F).
- Open wonton packet and brush the top wrapper with a little olive oil.
- Turn the wonton sheet into a mini muffin tin; oiled side down.
- Repeat with the remaining wonton sheets.
- Bake in the oven until they are a deep gold. About 10-15 minutes.
- Allow the cups to cool in the tin.
- Store the cups for up to three days in an airtight container.