Forget Cookies, Think Wontons
One day I accidentally left a tub of frozen yogurt out a little too long. Usually, I toss it back in the freezer, but I thought, what if I folded some berries and made a quick dessert? Borrowed a wonton wrapper stash from dinner’s drawer. Didn’t expect much. But then—those little crispy bites, eating into their flaky sides, and the tartness of the yogurt paired with the juicy strawberries—everything clicked.
It’s wild how a snack that’s basically leftovers of other things can become this. No baking needed, just some folding and a quick chill. The crunch is satisfying, but not heavy, and the flavor combo? Bright, cool, with a touch of sweetness and a hint of tang. It’s not what I planned to make, but this just *felt right* for a hot day in early fall, when I want something fresh but totally unscripted.
Sometimes the best ideas hit when you’re not even trying.
Frozen Yogurt Wontons with Berries
Ingredients
Equipment
Method
- Thoroughly wash and chop the strawberries into small pieces. In a mixing bowl, combine the strawberries with frozen yogurt and sugar, stirring until well mixed. Chill the filling mixture for 5 minutes to firm up slightly.1/2 cup fresh strawberries, 1 cup frozen yogurt, 1 tablespoon sugar
- Lay a wonton wrapper flat on a clean surface. Place about one teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with a small brush or finger dipped in beaten egg wash.8 pieces Wonton wrappers, 1 cup frozen yogurt, 1 egg egg wash
- Fold the wrapper into a triangle or rectangle shape, pressing the edges firmly to seal the filling inside. Repeat for all wrappers, ensuring each is well sealed to prevent leaks during cooking.8 pieces Wonton wrappers
- Preheat a baking sheet in the oven to 375°F (190°C) or heat vegetable oil in a deep pan over medium heat. If baking, arrange the wontons on a parchment-lined baking sheet and brush lightly with oil. Bake for 8-10 minutes until golden brown and crispy.8 pieces Wonton wrappers
- If frying, carefully add the wontons to hot oil, frying in batches for about 2-3 minutes each, until they float and are golden brown. Use tongs and drain on paper towels to remove excess oil.8 pieces Wonton wrappers, 1 tablespoon oil vegetable oil
- Serve the crispy wontons warm, optionally dusted with powdered sugar or accompanied by additional fresh berries for presentation. Observe the crispy, golden exterior and cooled, flavorful filling inside.
Notes
Maybe it’s the unpredictability of it all that makes these little cups so addictive. Or just the fact that you can whip them up in minutes and still feel like you stumbled onto something unique. Either way, I’ll probably be eating them with a spoon for the next few days. And no, I don’t care if it’s totally weird.
That’s the kind of thing I like about good ideas — they sneak up on you when you least expect it.
Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.
If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.
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