Cook frozen wonton - tips

Video: 5 EASY WAYS TO COOK FROZEN WONTONS! feat. Bibigo Mini Wontons

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What you need

Cooking time of 5 minutes is usually enough to boil a 450g bag with about 12 wontons.
Do not cover the bowl while cooking in the microwave.

Use the stove to boil the wonton. For a 450g bag with about 12 wontons you should cook at least 2 liters of water in a large pot. Place the frozen wonton in a bowl and boil until it all floats to the surface, then cook for another 1-2 minutes - the total cooking time is usually about 5-7 minutes. Drain the water from the pot or use a spoon to remove the diaphragm.

Remember that the frozen wonton is fully cooked, so you only need to cook it lightly.
If you plan to boil and sauté it, you can remove the wontons as soon as they float to the surface. Use a paper towel to dry the diaphragm before pan frying.

Fry the wonton while it is still frozen or after it has been boiled. Place in a saucepan about 0.25 cups (60 ml) of butter, olive oil or a mixture of butter and olive oil and turn on the heat on medium heat. Carefully place the wontons in the pan and cook until they are soft and hot, turning a light brown color. Turn your face over often while cooking.

If you fry the wonton in frozen state, it takes about 8-10 minutes to cook a pack of 12 wontons.
If you have boiled it lightly, it only takes about 2-3 minutes for the wonton to turn light brown.

Bake frozen wontons for a crispy look. Heat the oven to about 200 degrees Celsius, and place a bag of about 12 wontons on a baking dish that has been sprayed with cooking oil. Bake the wonton 18-20 minutes, turn it over half the time after baking, and wait until the wonton turns light brown.

For a darker brown, spray more oil on the top of the wonton before baking, or apply a layer of melted butter.

Deep fry in oil if you want a crunchy wonton. Choose a deep pan or large pot and pour in 5-8 cm of cooking oil (eg, vegetable oil, canola oil or peanut oil). Heat the oil to 180 degrees Celsius, then carefully insert each diaphragm with a spoon with a hole. Fry for at least 4 minutes (until all floats), then remove the wonton from the pot and place on a paper towel plate.

Use a kitchen thermometer to measure the oil temperature.
Be sure to pour enough oil to completely cover the diaphragm. If the pan or pot is not big enough to fry a whole bag of wonton, divide it into 2 or more batches.
Do not put the diaphragm in the oil to avoid splashing it.

Method 2 of 3: Cook uncooked frozen wonton

Put the wonton in the pot, stir well and adjust the temperature. When the water is completely boiling, place the frozen diaphragm in the pot, being careful not to spill the boiling water. The wonton should sink right away, so you need to stir it well so it doesn't stick to the bottom of the pot. Adjust the temperature if necessary so the water will only simmer.
- Open the pot lid while cooking the wonton.
Boil the wontons until they float to the surface of the water. The total cooking time is usually about 5 minutes. If you are going to fry the wonton after boiling, you can remove it at this time.
- However, if you just want to boil it (i.e., not sautéed it) then cook for 2-3 minutes after it has floated to the surface. Then drain the water or use a spoon with a hole to remove the wonton and place it in a bowl, stirring in a little butter and / or olive oil. At this point, the wonton is ready for use.
Use a paper towel to dry the diaphragm if you want to pan. After boiling the diaphragm until it floats to the surface (about 5 minutes), remove the diaphragm with a spoon and place it on a plate lined with a tissue. Pat the diaphragm dry with a paper towel to remove excess water.
- If you do not absorb the excess water, the oil will "splash" when you put the diaphragm in the pan to fry.
Fry the wonton for 3-4 minutes and then turn over. Carefully put each diaphragm in the hot oil. Separate the pieces so that they don't touch - if the pan doesn't have enough room, divide into batches. Fry the wonton for 3 minutes and then check the underside. If it hasn't turned golden brown, fry for another minute.
Turn over the wonton. When the underside of the wonton is pleasingly yellow, flip the surface with grit and fry for another 3-4 minutes. When the other side turns light brown, you can remove it from the pan to use. advertisement

Method 3 of 3: Recipe: Pan-fried wonton with onions and mushrooms

Place 0.75 cups (180g) of sliced onion and 0.75 cup (180g) of sliced mushrooms in a pan. You just need to pour onions and mushrooms on top of the wonton, then mix them with grit.
- If you don't like mushrooms then use 1.5 cups (360g) of onions and skip the mushrooms.
Cover the pan for 2 minutes and then turn the wonton side. Cover the pan and cook the wonton, onion and mushroom mixture for 2 minutes on medium heat. Then, open the lid and turn over all the wontons, stirring the onion and mushrooms with a grit.
- You should now see the wonton turn light brown.
Fry the wonton for another 2 minutes in a covered pan. Cover the pan and fry for 2 minutes. Then open the lid, flip the surface of the wonton, stir the onions and mushrooms again.
Cover the pan and keep checking the wonton every minute. Continue to open the pan, turn the surface of the wonton, and stir the onions and mushrooms until all of the mixture turns brown. The total time to fry the wonton until the outside turns beautifully brown is 14-16 minutes.
- If the wonton turns brown after 12 minutes or less, lower the heat to medium-low so that the total cooking time is at least 14 minutes. Press in the center of the wonton to check for softness and ripeness.
- After the wonton turns beautifully brown you can use it!
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