I prefer a savory dipping sauce. If you like a sweet sauce you can use a plum sauce or a sweet and sour sauce.
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- 1 pkg
- wonton skins
- 8 oz. packages of cream cheese, softened
- 1/2 c
- finely chopped surimi or crab meat
- scallions, finely chopped
- 2 tsp
- 1/4 tsp
- onion powder
- egg white, lightly beaten or 1/4 cup water
- 1/3 c
- soy sauce
- 1/4 tsp
- sesame oil
- finely chopped scallion for garnish
1Heat oil in deep fryer or deep pot to 350.
2Combine cream cheese, surimi or crab, scallions, sugar and onion powder until well mixed.
3Working with 2 wonton skins at a time and leave the rest covered in the package. You must keep the wontons covered with a damp paper towel until you are ready to fry them to keep them from drying out. Place a heaping teaspoonful of cream cheese mixture in the middle of a wonton skin. Brush edges with egg white or water. (I found using a Q-tip was perfect for this.) Fold diagonally to form a triangle and make certain edges are well sealed.
4Drop one at a time into hot oil. Do not overcrowd the fryer. Fry until golden brown, remove with basket or slotted spoon and drain on paper towels.
5DIPPING SAUCE-Combine soy sauce and sesame oil. Sprinkle with scallions.