Crispy Baked Shrimp Wontons Recipe - Peas and Crayons (2024)

FAQs

How do you keep wontons crispy? ›

Nobody likes a soggy Fried Wonton, and there's a great trick to getting the wrapper ultra crisp. Instead of sealing the wrapper shut like an envelope with water, you leave the majority of the folded wrapper unsealed, using just a dab of water to pinch the ends together.

A fried wonton is made from a seasoned ground meat mixture wrapped in a wheat-based thin wrapper (a "wonton wrapper), and then deep fried. What is wonton meat made of? Most commonly, wonton meat is made of ground pork. It's the "original" if you will, though a pork and shrimp mixture is also a classic.

Heat oil in a pan over medium heat until hot. Arrange wontons in the pan, ensuring they do not touch each other. Cook for 2-3 minutes or until bottoms are golden brown. Add a few tablespoons of water to the pan, then cover immediately.

First, you want to spray the wontons with some kind of cooking spray. This ensures that the wonton can turn golden brown but that it won't get soggy from too much oil. Wonton wrappers are normally very thin so adding the weight of too much oil can cause them to lose some crispiness.

Use about 0.5 to 1 teaspoon of filling for most shapes to ensure the wontons don't burst during cooking. Seal Well: Dampen the edges of the wrapper with water to create a seal. Press firmly to close, but be gentle to avoid tearing the wrapper.

I like to use either peanut oil or vegetable oil for deep frying. Both are neutral flavored and have a high smoke point. They can handle the amount of heat needed to make sure that your wonton strips fry up crispy without absorbing too much oil.

In a nutshell, potstickers and wontons are types of dumplings. Potstickers are steam-fried, while wontons are boiled or deep-fried. When it comes to dough ingredients, potstickers or traditional dumplings generally use wheat flour and water. On the other hand, wontons use flour, egg, and water.

Consuming fried or steamed wontons is not likely to impart any significant health benefits. The food does provide energy in the form of carbohydrates and fat. If meat, poultry, or seafood is added you'll also get a small benefit from protein which helps to build and maintain muscle mass.

Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon.

Wrappers – do not lay/spread them out but keep them in the opened package. Take out a few wrappers at a time (so they don't dry out). Cover the opened package with a damp tea towel.

How do you make frozen wontons crispy? ›

For Crispy Dumplings Use the Classic Steam-Fry

Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.

Developer Cecilia Ryu, who shared her recipe for spicy chicken potstickers with Mashed, recommends draping a damp towel over the wonton wrappers as you work to fill them. The reason for this is that the moisture from the towel should keep the waiting wrappers from getting too dry.

You can keep these crispy Sausage & Cheese Filled Wontons warm on a sheet pan loosely covered with foil until ready to serve. If taking to a party or tailgating just put in a pan and cover with a couple of layers of foil. They are tasty hot, warm or at room temperature.