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Sep 12, 2006 08:46 PM

Help With Freezing Wontons

We made a big batch of wontons recently. We made some soup, fried some for a snack, and then put the rest in the freezer. Of course, when we defrosted them in the refrigerator, the ice in the filling dissolved the skins and they all stuck together in a big messy clump. What's the best method to avoid this? Prefreeze on a sheet pan? Individually wrap them? Remove them from the freezer bag before defrosting? The problem didn't seem to be in the freezing, but in the defrosting.

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  1. Two suggestions:

    1. Freeze them first on a sheet, then bag and store in the freezer thereafter.

    2. DO NOT defrost before using if you are going to boil them. Simply drop the frozen suckers directly into boiling water.

    2 Replies
    1. re: ipsedixit

      Agree completely with the above. I freeze individually on a sheet pan or similar and then store in bags or plastic containers with sheets of wax paper in between layers.

      Always use directly from the frozen state when re-using regardless of how you are cooking them.

      1. re: ipsedixit

        That's similar to how we did it in our restaurant. We would line a box/container with wax paper. Place wontons on the paper with some space between each wonton. Put another sheet of wax paper on top and repeat. I believe we had two or three layers per box, but my memory is fuzzy about this. If you have a self-defrosting freezer like most people, seal it tightly to prevent freezer burns.

        Never defrost. Drop them right into boiling water. They are done when they float.

      2. I use wonton wrappers when I am making ravioli. I sprinkle semolina inbetween them when I freeze, placing them in layers within a plastic box, and that seems to work *fairly* well.

        I second the tip to boil from frozen.

        1 Reply
        1. re: Maxmillion

          Except if you're making Asian style wontons instead of ravioli, just use flour and not semolina.

          But the above posters are correct. Freeze on a sheet, transfer to a bag, and do not ever defrost first no matter how you're going to cook them.

        2. My Mom loves making large batches of wontons & freezing most for days when she doesn't have time to cook. She treats them the same way one would treat frozen har gaw / siu mai packages: arranges them on little trays for freezing, then when she uses them she grabs directly from the freezer. Once thawed, they fall apart.

          1. Thanks for all of the suggestions. This is as I suspected. I was just worried about frying from the frozen state--thought the ice crystals might cause more splattering, or would bring the oil temperature down too fast. But those circumstances are better than no wontons at all!

            2 Replies
            1. re: Sallie

              No, if you are going to fry the won tons, defrost in the fridge first.

              If you are going to boil, do not defrost -- use them frozen.

              Reason you do not want to fry frozen won tons is once you fry them long enough to heat the inside, the skins will be charred and likely carcinogenic and violate every single AHA Guideline ...

              1. re: ipsedixit

                Ipsedixit is right. Frying wontons is completely different from boiling them. The outside will be done while the inside will be uncooked or partially frozen.

            2. When I make my crab wontons I fry the entire batch. I flash freeze what I dont serve immediately. Once frozen I transfer to a Zip Lock. Then when I want to have some I just heat them up in the oven, from freezer to HOT oven (like 375) for about 10 minutes. They crisp right up and get molten hot in the center.

              1 Reply
              1. re: yummyinmytummy

                This is a good suggestion. I suppose that I will just have to fry them the same day I make them!