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?
I have not baked them – yet (= but this is why I stopef frying them… When they pop open and that cream cheese hits that hot oil, snap, crackle, pop! all over the place! It hurts and is a HUGE mess! I found a donut/Chinese place down the street that makes them just like mine, so I let them deal with the mess (= I may give in and try the baking route sometime, though (=
I’m going to take a wild guess at this and say if you sealed the wrappers well there was not way for the steam to escape without popping open. Maybe next time place on a cooling rack on top of a cookie sheet/jelly roll pan – so you won’t have to turn them – and pierce with a sharp knife once on top.