Wontons

These shrimp-and-pork wontons from California chef Bryant Ng are little flavor bombs, with fresh ginger, scallions, prosciutto and cod.

Danny Bowien gives his addictive, decidedly Asian lamb wontons a fun Scandinavian twist by garnishing them with yogurt, salmon roe and dill. They can be made ahead of time and kept in the freezer.

Martin Yan tosses these flavorful pork- and shrimp-filled wontons in a vinegary, spicy soy sauce; he also likes adding them to soup or frying them in oil until crispy.

"Wonton wrappers are terrific for making ravioli when you don't have time to make homemade pasta," says Jill Donenfeld. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sauteed in a touch of oil, but they're also delicious simply steamed.

This soup is made with David Ansel's version of kreplach, a Jewish dumpling usually filled with beef. Here, Ansel tweaks the traditional recipe by stuffing delicate wonton wrappers with lots of turkey and chopped vegetables, serving them in a simple turkey broth.

In her pan-Asian cookbook, food writer Andrea Nguyen recommends homemade wonton wrappers but says store-bought are fine: "Just look for ones labeled 'thin' or 'Hong Kong-style.' "

Soft and delicious, these sweet corn and ricotta-stuffed wonton ravioli are a great entree when served on tomato sauce.

These delicious crispy wonton spinach and feta ravioli are the perfect finger food or appetizer for any gathering or party.

Wonton wrappers make these great spinach and feta ravioli easy to make for a quick weeknight dinner.

A great side dish or appetizer, these crispy wonton goat cheese raviolis pair perfectly with red wine.

These crispy ricotta and mint ravioli are easy-to-make, thanks to store-bought wonton wrappers.

This easy ravioli is stuffed with an easy mint ricotta filling.