Ingredients
- 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
Method
- 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.
If you have square wonton wrappers use those, else the round gyoza wrappers will work just fine.