Ingredients

• 1  cup dried shiitake mushrooms
• 1/4  pound fresh or frozen crabmeat, thawed and flaked, or 1/2 of an 8-ounce package flake-style imitation crabmeat
• 2  tablespoons finely chopped carrot
• 2  tablespoons chopped green onion
• 2  tablespoons finely chopped water chestnuts or celery
• 2  tablespoons snipped fresh cilantro
• 1  beaten egg white
• 1  tablespoon soy sauce
• 2  teaspoons grated fresh ginger
• 1  teaspoon toasted sesame oil
• 1/2  teaspoon Oriental chili paste
• 1/4  teaspoon salt
• 1/4  teaspoon pepper
• 32  wonton wrappers
•   Cooking oil or shortening for frying
•   Hoisin Dressing (see recipe below)

Directions

1. In a small bowl soak mushrooms in enough warm water to cover for 30 minutes; drain and finely chop. For filling, combine mushrooms, crabmeat, carrot, green onion, water chestnuts or celery, cilantro, egg white, soy sauce, ginger, sesame oil, chili paste, salt, and pepper in a medium bowl.

2. Place 1 teaspoon of filling slightly off-center on a wonton wrapper. Fold wonton wrapper in half to enclose filling and release any trapped air; moisten edges with water and press to seal. Place finished wontons in a single layer on a baking sheet lined with waxed paper. Cover lightly with plastic wrap while filling and sealing the remaining wonton wrappers.

3. Heat 1-1/2 to 2 inches of cooking oil or shortening in a 3-quart saucepan or wok over medium-high heat to 365 degree F. Fry wontons, a few at a time, in the hot oil about 1 minute or until crisp and golden, turning once. Drain on paper towels. Serve with Hoisin Dressing. Makes 32 dippers.

To Make-Ahead: Prepare Wonton Dippers as directed through step 2. Arrange unfried wontons in a single layer in an airtight container . Seal and freeze up to 2 months. Store Hoisin Dressing in an airtight container in the refrigerator up to 3 days, or freeze up to 2 months. To serve, thaw wontons overnight in the refrigerator, and fry as directed. Thaw Hoisin Dressing overnight in the refrigerator before using. Makes 32 dippers.

Hoisin Dressing: Stir together 1/3 cup hoisin sauce, 1/4 cup rice vinegar or red wine vinegar, 1 tablespoon soy sauce, 1 tablespoon prepared Chinese-style hot mustard or Dijon-style mustard, 1 tablespoon grated fresh ginger, 1 teaspoon sugar, 1/2 teaspoon pepper, and 2 cloves garlic, minced.