Wildly underestimated how much filling (ricotta/mushroom/mozzerella) to prepare for a meal or two and now have SEVERAL cookie sheets of these things sitting in the refrigerator to firm up before cooking about a quarter of them. How should I freeze the rest in order to avoid them sticking together when I try to cook them over the next FEW weeks?
Also, the wonton package says cook for three or four minutes, but I have egg in there and that doesn't seem long enough to me. Other recipes I've looked at say eight minutes. Views?
Help much appreciated.