To make these seasonal soup toppers, all you need is some wonton wrappers and a dreidel-shaped cookie cutter. I've also sprinkled them lightly with a mixture of salt, garlic, smoked paprika, but it's not strictly necessary.

If you're hosting a Chanukah party, or just want to add some Chanukah excitement to dinner one night of the holiday, give these a whirl. They're easy and, yes, quick (unless you're making them in huge quantities).

Don't waste the remaining dough! Throw it in the frying pan and then toss with a mixture of cinnamon and sugar and serve for dessert. See directions below.

Happy Chanukah!


  • wonton wrappers (or egg roll wrappers)
  • oil for frying
  • ½ tsp. kosher salt
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • optional: 1 tsp. cinnamon mixed with ¼ cup sugar


  1. Use a dreidel cookie cutter to cut one dreidel from each wonton wrapper. If you can't get wonton wrappers, use egg roll wrappers and cut a few from each. Save the off-cuts.
  2. Toss the salt, garlic, and paprika together in a bowl. Set aside.
  3. Heat 1-2 tablespoons oil in a shallow frying pan over medium heat. Carefully place 2-3 dreidel cut outs in the oil. Fry on one side for 5-10 seconds, flip and fry for another 5-10. Remove. (If you put too many in the pan at once, you won't be able to flip them in time. They darken very quickly.)
  4. Sprinkle the dreidel croutons with a small amount of the spice mixture.
  5. Garnish each bowl of soup with a crouton or two.
  6. Optional: take the remaining dough from the wonton wrappers (the outside of each dreidel). Add more oil to the frying pan, heat, and then toss in handfuls of the dough. Use tongs to turn the dough so it is evenly golden, remove and immediately toss with the sugar-cinnamon mixture. Repeat until all excess dough has been used. Serve for dessert (with ice cream!).