They're shallow-fried -- I made them flat so I could do that. I am thinking about baking them, but I haven't tried it yet.

I froze some won tons for loracs once, before frying, and she said they turned out really well (hers were shrimp rangoon from revcarol's recipe).

When I make the shrimp wontons, I can't make enough of them for someotherguy. I'm amusing myself imagining how many I'd have to stuff in order to have some left over. :-)