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I just made a batch of crab rangoon altering the Kraft recipe for baking them in muffin tins by omitting the tin. I just folded

I just made a batch of crab rangoon altering the Kraft recipe for baking them in muffin tins by omitting the tin. I just folded them up as you would if you were going to deep fry them, but then you spray with oil on each side and bake at 350F for 20 minutes, 10 minutes on each side. Trouble is that many of them popped open as they cooked. I used water to seal the wonton wrappers. Is that right? They weren’t overfilled, but could I have left too much air in them and then they popped when the air expanded?