They’re the perfect vehicle for oven-frying dumplings, ravioli and pierogi. Look for wontonwrappers in the refrigerated section of most supermarket produce aisles
If you’ve ever made ravioli or pierogi, you’re pretty much there. Apparently, the Chinese have really figured this dumpling dough thing out, because hot water is a trick they have been using for ages
In fact, Katie and I were kicking around ideas for using the butter once the pierogies were gone. You want the dough to be thin but not quite as thin as, say, a wonton wrapper
You have seen homemade pierogi on this site a few times, made from scratch. I have no place to roll a decent length of pasta to make them the old fashioned way and I tickled with the idea from Alton Brown of using an ironing board but I draw the line at factoring in the extra work of having to vacuum my floor
