Crab Rangoon Wontons Made with Gyoza Wrappers
Gyoza wrappers make a reliable substitution if you do not have wonton wrappers. They are thicker but will crisp up just as well to hold your delicious filling safely inside.
- Prep Time: 15 mins
- Cook Time: 4 mins
- Total Time: 19 mins
- Yield: 5 1x
- Category: Appetizer
- Cuisine: Chinese
Ingredients
Scale
- 20 wonton or gyoza wrappers
- 8 oz (230g) cream cheese at room temperature
- 2 oz (60g) crabmeat or 2 finely diced sticks of imitation crabmeat
- 1 finely chopped green onion
- 1 tablespoon powdered sugar (optional)
- 1/8 teaspoon of salt
- Few drops Worcestershire sauce and/or soy sauce (optional)
- Oil, to deep-fry
- Sweet chili dipping sauce, to serve
Instructions
- Stir the cream cheese, crab, green onion, sugar (if using) and salt together to make the filling.
- Stir in some Worcestershire sauce and/or soy sauce too, if you want.
- Divide this filling between the wonton or gyoza wrappers.
- Wet your finger and run it along the outside of each wrapper, then seal the wrappers tightly by pinching them closed.
- Deep fry the wontons at 375 degrees F (190 degrees C) for a few minutes or until golden brown.
- Fry them in batches if your deep-fryer is small.
- Let the wontons sit for 10 minutes (they will be very, very hot inside) then serve with the chili sauce.
Notes
Feel free to alter the filling – sometimes I use half cream cheese and half finely chopped imitation crab, along with a minced green onion and a few drops of Worcestershire sauce as the filling.
If you have square wonton wrappers use those, else the round gyoza wrappers will work just fine.
Find it online: https://victoriahaneveer.com/wontons-with-gyoza-wrappers/