Fried Shrimp Wontons
  
 
 Step 17:

Making sure to keep your hands clean and dry, fold it in a triangle. The wrappers aren?t perfectly square, so you won?t get a perfect triangle, but you come close enough. Once you have it in a rough triangle, pick it up and handle it. Careful so as not to pop it, you need to seal the sides up while forcing as much air out as you can. You will likely tear a few and ruin some wontons before you get the hang of it, but you will get something like this:
  
 
 Step 18:

Next, fold one ?wing? over, put a dab of water on it, and fold the other wing on top of it. You?ll get something like this:
  
 
  Step 19:

Place this in your plate, and cover the wontons as you make them. This is important, since they turn to erasers if you let the wrappers dry out. Also, be sure to not stack them up, since they stick to each other once they?re wet.
  
 
 Step 20:

I fry 5-6 at a time. They expand, so I would suggest not doing more than that unless your vessel can hold them.

When you fry them, they should give out lots of bubbles. This is from the water in the wontons vaporizing and bubbling out. This forms a wall of water vapor that keeps the fat from penetrating the food. When the bubbling stops, you run the risk of getting tons of grease in your food. This is one of the reasons you need to make sure everything stays tight, sealed, and clean.

When they?re lightly browned all over, take them out and drain them. The best way to do that is to put them on paper shopping bags to wick away the grease.

This recipe makes about 25 wontons, so you?ll have plenty to eat as a meal, or freeze them and eat them later.

Now, for those who don?t want to deep fry:
You can steam these by supporting perforated tin in a covered pot with 1-2? of simmering water. I never steam mine, so I couldn?t tell you when they would be officially done. Usually they use rice paper for steaming things.

You can make pot stickers, though, by lightly coating the pan with canola oil and allowing them to cook over a hot flame until they?re slightly sticking to the bottom of the pan. Obviously, if you have a non-stick pan, they won?t stick very well. Once they stick, you will need to quickly dump in a cup or so of chicken stock and cover the pan immediately. The stock will steam the wonton, and help unstick it from the bottom of the pan. Once the stock evaporates, you can let them sit for a little while to crisp up again.

Last but not least, you can pan fry them by coating a hot pan in oil and allowing the wontons to cook on all sides until evenly browned. It?s simple, and gives a pretty close approximation to deep frying.

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