Delicious Shrimp Wonton Cups Recipe – A Nerd Cooks (2024)

FAQs

Why are my wontons chewy? ›

You could be thinking that it has something to do with the wrappers. Perhaps they are not of good quality or they just don't taste nice to begin with. But to solve this mystery, it is actually the flour, usually wheat, that makes the wonton wrappers tough and bitter, and even gummy.

All you need is a package of wonton papers, cooking spray and a set of mini muffin tins. That's it! Once you know how super easy it is to make them, wonton cup appetizers filled with all sorts of creative combinations of ingredients will be your go-to.

Steaming. Steaming will produce silky, tender dumplings with skin that is slightly firmer than that of boiled dumplings, but still stretchy. If you are making your own dumpling wrappers, use the hot water dough for this method, as this will give you a softer morsel.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

A wonton (traditional Chinese: 餛飩; simplified Chinese: 馄饨; pinyin: húntun; Jyutping: wan4 tan1) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine.

When comparing Chinese dumplings vs wontons, some key differences are: Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg. Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled.

Make the Pork and Shrimp Wonton Filling

To the pork and shrimp, add chopped scallions, minced garlic & ginger, then season with light soy sauce, shaoxing wine, sesame oil, salt, white pepper, sugar, and msg. Mix in ONE direction with your hand until you see streaks on the bowl as seen in the images below.

It's a delicate balancing act: if the dough is over-worked, the dumplings will be dense and chewy; if it's not worked enough, they'll be insubstantial and won't hold together.

Don't Overwork the Dumpling Dough

The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Dumplings are supposed to be chewy! The soup that sinks into them is what gives them the flavor and the added texture. However, if they're too chewy it may mean that you didn't cook them enough. They should be flavorful and creamy.

Why are my dumpling wrappers so chewy? ›

From-scratch dumpling dough requires only two ingredients — flour and water — and the water temperature yields different types of wrappers. Cold water is best for boiled dumplings because it causes the flour's proteins to form the gluten that makes dough chewy and able to withstand vigorously boiling water.