One of the things I miss about the states is the crab rangoons you can get at most of the chinese restaraunts. Now, I have attempted to make them several times and they never turn out right. It's always the wontons. The filling isn't the problem.
When I get wontons they're usually frozen and let them thaw, fill them, seal with a dab of water then deep fry. But the wontons don't bubble up and get light and crispy. They generally keep their shape and are kinda hard very thin and crunchy.
I suppose making the wontons from scratch would probly work better but how much faff would that involve?
What do you guys think?