Wonton wrappers make finger foods a breeze

Wonton wrappers make finger foods a breeze

It’s official: I love using wonton wrappers. These thin sheets of dough are made from wheat flour, eggs and water and are used to make, of course, wontons. But given their amazing versatility, they can be used in an endless assortment of finger foods.

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As a wonton wrapper novice, I was surprised by how easy they are to work with. I was expecting them to tear, but they held together beautifully.

After filling the wrapper, you just moisten the edges for a tight seal before cooking. Because stuffing and sealing wontons takes a bit of time, it’s best to cover the stack of ready-to-use wontons with a slightly damp towel to keep them from drying out. Look for wonton wrappers in the refrigerated section of the grocery store near the tofu.

Today’s wonton appetizer was inspired by the classic Italian dish lasagna. The three-cheese stuffing consists of ricotta, mozzarella and Parmesan.

Three Cheese and Spinach Wontons with Marinara Dip.

Ricotta is like a fine-textured cottage cheese with a slightly sweet flavor. Ricotta cheese comes in whole milk, part-skim (reduced-fat), low-fat (light) and fat-free forms. Though whole-milk ricotta is the creamiest, it contains the most saturated fat. Low-fat and fat-free versions have little or no saturated fat, but lack flavor and have a crumbly, almost gritty texture. We opted for part-skim ricotta, which had a good, creamy texture yet kept our saturated fat content in check.