Easy Spinach and Cream Cheese Wonton Recipe (2024)

FAQs

What is the filling in a wonton made of? ›

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.

You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve. Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.

You can store fried wonton strips in a Ziploc bag or an air-tight container for up to a week at room temperature (do not refrigerate them). Just make sure they are completely cool before you store them so that it doesn't steam or create moisture while they are being stored.

Do You Cook Wonton Filling First? No, you will not want to cook your homemade pork wonton filling first. Since there is a small amount of meat filling in this wonton recipe, they cook very quickly.

The most common filling is ground pork or chicken and shrimp with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion. Factory-made, frozen varieties are sold in supermarkets.

Yes, they are very similar to each other. Both cream cheese rangoons and fried wontons use fried wonton wrappers stuffed with cream cheese. The difference is what they are stuffed with. When they have crab, they are called crab rangoons.

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.

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).

First, you want to spray the wontons with some kind of cooking spray. This ensures that the wonton can turn golden brown but that it won't get soggy from too much oil. Wonton wrappers are normally very thin so adding the weight of too much oil can cause them to lose some crispiness.

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.

Are wontons healthy? ›

Wontons may provide some protein, but they may also be high in sodium and fat, depending on how they are prepared. Enjoyed in moderation, these steamed dumplings or wonton soup can add variety to a balanced diet.

Wonton filling can be made from a variety of ingredients and each family has its own preferences and go-tos. My dad makes his filling in classic Cantonese style using pork and shrimp.

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.