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Wonton Wrappers

One of my favorite recipes calls for stuffing wonton wrappers with a crab mixture and frying them in oil. Are there any alternatives to making these wonderful treats without having to deep-fat fry them? —E.M., Knightstown, Indiana

There are typically three ways to cook wontons—steaming, boiling and frying. However, in the Test Kitchen, we have had some success in baking them as well…and I think this method might work for you. Here's how: Spritz both sides of wonton wrappers with refrigerated butter-flavored spray. Press into mini-muffin cups and bake at 350° for 4 to 5 minutes or until lightly browned, then add filling and bake 5 minutes longer. You can also steam filled wontons, but they won't have the same crispy texture as the baked ones. Simply steam 3 to 5 minutes in a steamer basket lined with lettuce leaves (to prevent them from sticking). To boil, simmer stuffed wontons for the same amount of time in a pot of water. One thing to remember when using wonton wrappers is that they are delicate and dry out quickly. To avoid having them dry out and crack, place a clean damp towel over the opened package of wontons while using them…and an additional damp towel over the finished wontons until serving.

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