Pork Wontons Recipe - The Recipe Critic (2024)

FAQs

How do you make wontons that don't fall apart? ›

A little water acts as the “glue” to keep the wontons sealed tight so they don't fall apart as they cook. Remember to buy square wrappers (round wrappers don't work with this folding technique) and press as much air out of the wontons as you can while sealing them.

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.

Boil the Wontons

My favorite way to cook Pork and Shrimp Wontons is to cook them in boiling water for 3-4 minutes (5-7 minutes if cooking from frozen) until they float. Bring water in a pot to a boil.

Take out one bowl of the filling at a time to make the wontons. 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.

Begin with a square wonton wrapper. Place 1 teaspoon of your chosen filling in the center. Lightly dab the edges of the wrapper with water to help them stick together. Now, fold the wrapper in half to form a rectangle, making sure the edges meet neatly.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

What is the difference between crab wonton and crab rangoon? Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).

The wonton wrapper is not just folded, but it is sealed with a dab of water to hold the ingredients inside. The edges of the wrapper meet and are pinched together with a bit of water to seal. This is essential to prevent the wrapper from opening and spilling the filling while cooking.

Fully cooked wontons will float to the top of the boiling water. If they have been floating for approximately 30-60 seconds, you can be sure they are fully cooked. If your wontons are not floating, gently scrape the bottom of the pot, sometimes wontons get stuck to the bottom.

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.

Are pork wontons healthy? ›

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.

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 could be thinking that it has something to do with the wrappers. Perhaps they are not of good quality or they just don't taste nice to begin with. But to solve this mystery, it is actually the flour, usually wheat, that makes the wonton wrappers tough and bitter, and even gummy.

Editor: Deep-fried foods tend to get quite hot quickly and puff up, thus the hollowness.

Don't over stuff your wontons to prevent breakage. while cooking. One tablespoon is more than enough. And when cooking your wontons, add them to boiling water, but manage the heat to cook them over a gentle boil.

When cooking the dumplings, keep the pot at a gentle simmer. An aggressive simmer or boiling will break them apart. Keep the heat low and keep your pot covered so that they steam.

Lower your heat so that your broth is just barely barely barely boiling and drop these pieces in one at a time. It is important that you DO NOT STIR. We are not going to stir these as we don't want our dumplings cooking up. If you do stir, you will basically cause your dumplings to dissolve.