Crab Wontons
Yields 45
1/2 pound crabmeat
8 ounces cream cheese, room temperature
1 teaspoon minced ginger
1 green onion, chopped
1/2 teaspoon salt
Mustard and sweet & sour sauce:
1 tablespoon mustard powder
2 tablespoons sugar
3 tablespoons vinegar
3 tablespoons plum sauce
2 tablespoons ketchup
1 package frozen wonton wrappers, thawed
4 cups cooking oil for deep-frying
To Make Filling:
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Combine crabmeat with cream cheese, ginger, green onions and salt in a mixing bowl. Mix until well blended.
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Mix mustard and sweet & sour sauce in a bowl.
To Assemble:
Have the wrappers, the filling and a small bowl of water within easy reach.
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Put about 1 teaspoon of filling in the center of each wrapper.
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Fold the wrapper away from you, forming 2 overlapping triangles.
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Flip the upper points of triangles towards you.
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Bring the left and right corners together to create a groove around the mound of the filling. With your fingertip, moisten one corner with water and place the other corner on top, pinching together firmly.
To Cook:
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Heat 4 cups of oil in a wok to 375°F.
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Add about 15 wontons to the hot oil. Fry until golden brown. Remove with a strainer. Drain on a dish lined with paper towels.
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Repeat with the remaining wontons. Serve with mustard and sweet & sour sauce.
Tips:
• Wontons can be frozen after being assembled. Thaw before deep-frying. They can also be deep-fried first and then freeze.
• Fried wontons can be kept warm in an oven at 200 degrees F. for 30 minutes or reheated at 425 degrees F for 3 to 5 minute; if frozen, 6 to 7 minutes.
Dorothy Huang, 2005
As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.