Why Are My Fried Wontons So Puffy?

Christine Gallary
Christine GallarySenior Recipe Editor at The Kitchn
After graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
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published Mar 19, 2015
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(Image credit: Reader Vann)

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?

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