Crab Cheese Wonton (6) Recipe

Prepare filling

In a medium bowl, combine softened cream cheese and crab meat. Use a fork to gently break up lumps so mixture is creamy but still has some crab texture.

Add finely sliced green onions, minced garlic, soy sauce, sesame oil, white pepper, and salt. Fold gently until evenly combined. Taste and adjust seasoning carefully; remember the wrapper and sauce will add salt.

Lay out wonton wrappers on a clean work surface. Keep a small bowl of water and the lightly beaten egg nearby for sealing.

Place about 1 teaspoon (approximately 7–8 g) of the crab-cheese filling in the center of each wrapper. Do not overfill; this recipe should make about 12 filled wontons.

Brush the edges of the wrapper lightly with beaten egg (or water). Fold the wrapper in half diagonally to form a triangle, press out air and seal edges firmly. Optionally bring the two outer corners of the triangle together and press to form the classic wonton pouch or leave as triangles. Repeat with remaining wrappers and filling.

Heat vegetable oil in a medium saucepan or deep skillet to 350°F (175°C). There should be about 1 to 1¼ cups oil so wontons can float and crisp — about 1 to 1½ inches deep.

Fry wontons in batches (do not overcrowd) for 1½–2 minutes per side, or until golden brown and crisp. Turn once with tongs or a spider skimmer for even color.

Remove fried wontons and drain on a plate lined with paper towels. While still hot, sprinkle with sesame seeds and chopped cilantro or chives if using.

Keep cooked wontons warm in a single layer on a baking sheet in a 200°F (95°C) oven if frying remaining batches.

Whisk together sweet chili sauce, soy sauce, and rice vinegar in a small bowl. Taste and adjust balance — add more chili for heat or a touch more vinegar for tang. Serve alongside hot wontons.