Crab Rangoon

Tip: Read directions completely before preparing.

Ingredients:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1/2 teaspoon Worcestershire sauce
1/2 teaspoon light soy sauce
1/8 - 1/4 teaspoon freshly ground white pepper, to taste
1 - 1 1/2 green onions, finely sliced
1 large clove garlic, finely minced
1 teaspoon red onion, chopped
1 package wonton wrappers
Oil for deep-frying

Directions:
Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time. On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Fill a small bowl with water. Using your finger tips, wet the edges of the wonton. Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape.

Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.

Heat wok and add oil for deep-frying. Heat the oil to 360 degrees, carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve.

Servings: 34 - 38 Crab Rangoon 

Tip: These make great appetizers for anytime! Dip them in hot mustard and sweet and sour sauce! Yum!

Fried Wontons

Tip: Read directions completely before preparing.

Ingredients:

1/2 pound ground pork (not lean)
1/2 pound ground chicken

1 tablespoon green onion, finely chopped

1 tablespoon cilantro (coriander), finely chopped
1/4 teaspoon ginger paste

1/4 teaspoon garlic paste
1 teaspoon soy sauce
1/2 teaspoon fish sauce

1 teaspoon sesame oil

1 (16 oz) package wonton skins

vegetable oil for frying

Directions:

In a large bowl, combine the pork, chicken, green onion, cilantro, soy sauce, fish sauce, ginger paste, garlic paste, and sesame oil. Mix well.

Put a teaspoon of filling in the middle of a wonton wrapper, and water on all edges. Fold over to form a triangle, press to secure edges, encasing the filling. This is probably not the prettiest shape for a wonton, but it’s definitely easiest to cook.

Place on clean, dry cookie sheet, cutting board or dry plate in one layer and cover loosely with a towel to prevent drying. Repeat with remaining.

Heat oil in a deep fryer to 360 degrees or wok, deep fry wontons in batches until golden brown, which should take just less than a minute. Drain on paper towels. Enjoy!

Tip:  Serve warm or at room temperature with Plum Sauce, Hot Mustard, Soy Sauce or Chili Sauce or just by themselves!