If you’ve ever had store bought frozen wontons or wontons from a good value Chinese place that probably uses frozen wontons, you will be amazed how different homemade ones are. The main difference is the texture of the filling – because homemade wontons are made with just pure fresh ingredients,
There are many types of wonton fillings, but I’d say that beef and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.
How to Store
Leftovers can keep in the fridge for up to four days (the noodles may soften a bit but should still be great). For make-ahead convenience, assemble the wontons for the freezer.
-Fill wontons and place them in a single layer on a parchment-lined cookie sheet.
-Place uncovered in the freezer. When frozen, transfer to freezer bags.
-No need to thaw in advance. Just prepare the soup broth and pop in the wontons. Begin timing the cooking from when the broth returns to simmer.
The better way for freezing
However, when I know I’m going to be freezing all or most of them, I wrap them in a more compact way so they fit better inside containers. This is the way the frozen wontons in Asian grocery stores are wrapped.