I’ve never met a wonton soup I didn’t love. A bowl (or plastic takeout container, more often than not) of succulent dumplings suspended in a savory, salty broth is reliable comfort.

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Especially if it’s steamy. Because while they may appear a rather mundane ingredient, wonton skins are an inexpensive and easy way to jazz up your cooking. So let’s start with the basics.

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 ...

Or maybe a pack of tortillas. But how about rice paper and wonton wrappers? Both are staples in Asian cooking. Rice paper is just what it sounds like — thin, stiff sheets made primarily from ...