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1
cup dried shiitake mushrooms
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1/4
pound fresh or frozen crabmeat, thawed and flaked, or 1/2 of an 8-ounce package flake-style imitation crabmeat
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2
tablespoons finely chopped carrot
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2
tablespoons chopped green onion
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2
tablespoons finely chopped water chestnuts or celery
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2
tablespoons snipped fresh cilantro
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1
egg white, beaten
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1
tablespoon soy sauce
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2
teaspoons grated fresh ginger
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1
teaspoon toasted sesame oil
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1/2
teaspoon Oriental chili paste
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1/4
teaspoon salt
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1/4
teaspoon pepper
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32
wonton wrappers
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Cooking oil or shortening for frying
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Hoisin Dressing (see recipe below)
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.
- Make Ahead Tip 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.
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1/3
cup hoisin sauce
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1/4
cup rice or red wine vinegar
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1
tablespoon soy sauce
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1
tablespoon prepared Chinese-style hot mustard or Dijon-style mustard
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1
tablespoon fresh ginger, grated
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1
teaspoon sugar
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1/2
teaspoon ground black pepper
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2
cloves garlic, minced
Stir together hoisin sauce, rice vinegar or red wine vinegar, soy sauce, Chinese-style hot mustard or Dijon-style mustard, ginger, sugar, pepper, and garlic.
- Calories 72,
- Protein (gm) 2,
- Carbohydrate (gm) 7,
- Fat, total (gm) 4,
- Cholesterol (mg) 3,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Vitamin A (IU) 146,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 184,
- Potassium (mg) 54,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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