Why Are My Fried Wontons So Puffy?
Q: I have been making fried wontons for about a month. I am not able to get my wontons to be full.
When I stuff them, they are bursting out of the wrappers. However, when I cook them, they puff up and I am left with hollow, chewy wontons.
What is it that I am doing wrong?
Sent by Vann
Editor: Deep-fried foods tend to get quite hot quickly and puff up, thus the hollowness. Readers, do you have any tips on how to fill wontons so they don’t have such hollow centers?