A wonton is a type of dumpling commonly found in a number of Chinese cuisines. Wontons are made by spreading a square wrapper flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers.
The most common filling is ground pork with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion. (Wikipedia)
- 1 pkg Philadelphia Cream Cheese
- 1 can crab meat, drained
- 2 T flour or Wondra
- 3 scallions, minced
- 1/4 tsp onion powder
- 1 egg, beaten
- oil for deep fryer
- Wonton Wrappers
- Finely mince the scallions. Combine with cream cheese, crab meat, and flour or Wondra.
- Beat the egg in a small bowl – this will be used to brush the edges of the wonton wrappers before folding, and helps to keep them together.
- Place large tablespoonfuls of the crab mixture in the center of each wonton skin and brush edges with egg mixture. Fold over to form a triangle, then press edges together to seal.
- Bring the two side edge corners of the triangle to the middle and press these together to form a ring. Heat oil to 350 degrees in a large, heavy bottomed pan, sufficient to cover the wontons.
- Fry wontons until golden, turning once, about 2-3 minutes. In order to avoid lowering the temperature of the oil, do not attempt to fry too many at once. Remove with a slotted spoon, drain on paper towels and serve.
Variation: You can substitute the cream cheese and crab mixture with pre-packaged crab / seafood spread. Check the ingredients label and use only cream cheese based products. Add finely minced onions or scallions and use as above to fill wonton skins.
Submitted by: CM