Technique Post: Wontons

This is an easy appetizer that seems like you spent a lot more effort on it than you actually did. The fun part about wontons is that you can fill them with whatever you want - so be creative! I'll be sharing some ideas over the next few weeks.

The basic ingredients will be wonton wrappers - buy 'em from the store, don't be a hero! - a bit of water to help seal it, and whatever filling you want. Lay out the wonton wrappers and get a spoon or cookie scoop ready for the filling - the small cookie scoop is perfect for storebrought wrappers and holds about 2 tsp, so if you don't have one, you can use a tablespoon measure and just don't fill it all the way. (A tablespoon is 3 teaspoons.)

 

Put some wax paper (or parchment, or foil) on a baking sheet to set the assembled wontons as you go, and get a little bowl with some water that you can use for sealing.

Take a wonton wrapper and put a scoop of filling in the middle. Then dip a finger in the water and trace some around the edges to moisten them.

Fold the edges together so you have a triangle, and press along the edges to seal. Try to keep in mind two things:

1. Press out as much air as you can so that all that's inside is the filling. This will keep it from floating too much when you cook it, which will make it cook unevenly on one side unless you are extra mindful to flip them.
2. Be sure there's no cracks for filling to escape, which could happen if you put more than 2 tsp inside. If there is, taking some more water on your finger and press to seal around it.

Here are some pictures of the triangle fold.

 

If you want it to look more like crab rangoons, fold in half but only press the top corner - then fold in either side and press the edges together.

For a traditional Chinese wonton shape like you see at restaurants, fold into the triangle, then wet the middle of one side where the filling is and fold in either point on the side like a hug. :)

Heat a deep fryer - or about 3 inches of oil in a deep pot - to 350 degrees. I use a deep fryer, and it's the best. Mine is dishwasher safe too!! Seriously. Click here for the one I have.

Once it's at the right temperature, drop in the first batch, making sure there is enough room that they aren't touching. Cook 2 to 3 minutes, until crispy and browned. (I do 2 minutes if the filling is room temperature or warm, and 3 minutes if it's refrigerated.)

Use a slotted spoon to remove the finished wontons and place on a few paper towels on a plate to dry. Then plate and serve!