Crispy and crunchy on the outside, with a yummy crab cream cheese filling in the middle, these wontons are a great way to celebrate Lunar New Year!
Happy Lunar New Year!
Have you ever have had wontons before? They are so yummy! Growing up we would make these wontons as well as a ginger pork kind once or twice a year. I loved it. I think part of it was that we would make them together as a family. My mom would mix together the filling, and us kids would fold them with my dad. My parents would usually do the frying, but we took over as we got older.
Wontons are great because they can serve as an appetizer, a side, or the main dish. And you can change up the filling. We would make these crab cream cheese ones, and a ginger pork one. These ones are a great one for first time wonton makers because you don't have to worry about making sure the meat is cooked through. You just have to focus on the making sure the wontons turn a golden brown when cooking and you're done!
8 ounces cream cheese, softened
1 pound artificial crab
1 bunch green onions - diced
1 package wonton wrappers
oil for frying
Mix together cream cheese, crab and green onions in a medium bowl.
To fold wontons, lay out wrappers on a counter. Place about 1 teaspoon of filling in the center of the wrapper. Dip a finger in water, and trace finger along the edge and fold in half, creating a triangle. Press down on edges to seal. Dip finger in water again. Dab one of the corners of the now triangular wonton with water. Bring another corner that corner and press together.
Heat a few inches of oil in a large deep pot to 375 degrees. Fry 5-7 of the wontons at a time for 3-5 minutes or until golden brown. Place cooked wontons on a plate with a layer of paper towels to absorb excess grease. Repeat the process with the remaining wontons.
Serve immediately.
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