Wonton skins welcome all manner of fillings--savory or sweet, meaty or vegetarian, whether Asian or Italian or Eastern European in inspiration. The following recipes range from basic Chinese wontons, which can be made with pork or chicken, to cannelloni made with vegetables to raspberry- and chocolate-filled wontons, which are fried and dusted with confectioner's sugar. Experiment with your own combinations. The possibilities are infinite.
Rosa Ross is a teacher, caterer and writer who works in New York City. Her upcoming book Beyond Bok Choy: A Cook's Guide to Asian Vegetables (Artisan) will be out in June 1996.