Under 30 Minutes
Wonton wrappers are fresh pasta sheets that are traditionally stuffed and steamed, boiled, fried, or baked. While working with the wrappers, cover the ones you aren't using with a damp towel to keep them moist. Freeze unused wrappers for up to two months.
- 8 rectangular (3 1/2-by-3-inch) or square wonton wrappers
- 1 1/4 teaspoons olive oil
- 3/4 teaspoon sesame or poppy seeds
- 3/4 teaspoon fennel seeds
- Coarse salt and freshly ground pepper
Preheat oven to 350 degrees. Arrange wrappers on a parchment-lined baking sheet. Brush both sides lightly with oil, and arrange in 2 rows with sides touching. Sprinkle with sesame and fennel seeds; season with salt and pepper.
Place a sheet of parchment paper on top of wrappers, and press down to make seeds adhere; gently remove paper. Using a pastry wheel or sharp knife, cut lengthwise and crosswise, dividing each wrapper into 4 equal pieces. Bake until crisp and golden, 6 to 8 minutes. Remove from baking sheet.