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Asked by:

Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
Doc Simonson is asking: (3 answers)
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?

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Last updated: Jan. 10, 2013 2:40 pm
Posted: Jan. 10, 2013 10:57 am
Answered by: bd.weld
Jan. 10, 2013 11:16 am
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.
Doc Simonson
Jan. 10, 2013 11:18 am
So when they deep fry them, are the outsides cooked so fast that they don't have time to steam, and pop?
Answered by: PAMELA D. aPROpos of nothing
Jan. 10, 2013 11:17 am
How long did you let them set before spraying and baking? Maybe a combo of not enough set time and too much air. Same thing happens when making ravioli with wonton wrappers, too much air and not enough set time they tend to blow up in the water.
Doc Simonson
Jan. 10, 2013 11:20 am
They sat for a fair amount of time. It took maybe ten minutes to fill a cookie sheet.
Jan. 10, 2013 11:26 am
Doc, are you wanting to fry them?
Mike Harvey, daPITA
Jan. 10, 2013 11:27 am
Seal with an eggwash and pinch closed, Doc. Then make a couple of pokes through the top of the crust with a narrow paring knife for venting.
Doc Simonson
Jan. 10, 2013 11:53 am
Thanks folks! Egg wash might be the way to go. No bd, I don't want to fry them. Well... Actually I would love to fry them, but Mrs. Doc would prefer I didn't! I really appreciate the help everyone!
Answered by: gammaray (=
Jan. 10, 2013 2:40 pm
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 (=
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