Help! Fried cheese wonton fail

C

caroln

Senior Member
Location
Kentucky
Can someone tell me what I did wrong? My cheese wontons had no filling in them after they were fried. They were a little puffy, so I guess I didn't try hard enough to get all the air out, but they didn't explode and no filling leaked out in the oil. There was some filling that coated the inside of the wonton but that's it.
They fried up beautifully and what little I could taste, they had good flavor. I just expected to find a teaspoonful of cheese in the middle and there was nothing!
Is it because of me not getting all the air out? I squeezed them shut as much as I could without squeezing the cheese out. Evidently I don't have the correct procedure for this.
I tried to find an answer to this on-line but it seems no one else has had this problem and I came up dry. Any and all suggestions appreciated!
 

You said you "squeezed them shut"?
Did you lightly wet the edges first with a mixture of water and egg?
Then press down on them.
Also, be gentle when cooking because the filling can
leak out if there are holes or if the seems split open.
 
Last edited:
Try this: I made the type bold where it tells you how to keep the filling in place. Be gentle. Oil hot.

Fried Cream Cheese Wontons​

Servings: 24 wontons​

Ingredients​

1 8oz package cream cheese use full-fat for best results—keep cream cheese cold until ready to use
1 medium shallot diced (or 2 small shallots)
2 Tbsp granulated sugar
1 package wonton wrappers found in the freezer section of your grocery store
1 egg

Instructions​


  • Defrost the wonton wrappers by setting on the counter at room temp for about 30 minutes.
  • In a medium bowl, using a spoon, stir together cream cheese, diced shallot and sugar until combined.
  • In a small bowl, whisk up your egg with 1 Tbsp of water. Set nearby.
  • Place about 2 tsp of cream cheese mixture in the middle of each wonton. Dip your finger in the egg mixture and dab a little onto the center part of each side. Press opposing sides together and pinch in the center to enclose the cream cheese.
  • Don’t worry if they flop over a bit, they’ll perk up when you fry them.
  • In a heavy-bottomed deep pan, pour 3-4 inches of vegetable oil. Heat on medium until 350°F, using a candy thermometer.
  • Once oil is hot, use a slotted spoon or frying spoon strainer to gently place 4-5 wontons in at a time and leave for about 1 minute until lightly browned. If they flip or turn, gently coax them so the points are up and the filling stays in.
  • Once cooked, remove wontons from the oil and place on a cooling rack with a cookie sheet or paper towels underneath to catch the dripping oil.
  • Repeat with the remaining wontons until they're all fried. Watch your temperature as you fry and adjust your heat as needed to keep it close to 350°F.
  • I like to serve immediately, but you can keep them in a warm oven up to 30 minutes to keep them hot for whenever you're ready to serve. Enjoy!!!!
 

I used water to seal the edges shut. Some recipes say to use egg wash, others just use water. No filling escaped into the oil. It was just...gone. 😟
 
Thought about that... but I figured he's see this post eventually. Didn't want to keep others from suggesting ideas too.
 

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