Delicious Shrimp Wonton Cups Recipe – A Nerd Cooks (2024)

FAQs

Why are my wontons chewy? ›

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.

Wonton filling

There are many types of wonton fillings, but I'd say that pork and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.

Traditional Chinese wonton wrappers are made from wheat flour, eggs and water, and can be used to wrap around any number of fillings to be cooked in soups or fried.

As you work, place the wontons on a plate and cover the wontons with a damp paper towel to prevent them from drying out. If you want to freeze any, lay them flat in one layer (not touching each other because you don't want them to stick) on a baking sheet lined with a piece of parchment or wax paper.

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.

Unopened packs of wonton wrappers can last in your refrigerator for a while; use opened ones within about a week. You can freeze wonton wrappers, wrapped well in plastic and popped in a zip-top bag, for up to several months. Nguyen suggests freezing them in short stacks so you can pull out just what you need.

Fried wonton filling with pop

My recipe below has a classic authentic Chinese wonton filling – pork, shrimp, and fresh aromatics with soy sauce, Shaoxing wine, and sesame oil. The ingredients combine for a deep and satisfying umami with a pop of bright flavor from the ginger and a hint of nuttiness from the sesame oil.

Wonton skins (also called wonton wrappers) are thin sheets of dough made from flour, egg and water. That's basically the same formula as Asian egg noodles, and not all that far off from Italian pasta, except wonton skins are cut into round and square sheets.

Wonton wrappers are low in calories, carbs, and fat, making them a healthy choice for delicious dumplings and spring rolls. They can be filled with nutritious options like veggies and lean meats. Wonton wrappers are a versatile ingredient used in popular dishes like wonton soup and fried wontons.

The difference between a dumpling and a wonton is that a dumpling is made of dough that either contains ingredients or has a filling, but a wonton is a traditional Chinese dumpling that typically has stuffings like meat (chicken wonton) or seafood (shrimp wonton), and veggies.