Wonton Dippers
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Wonton Dippers
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Directions
- 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.
- 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 parchment or waxed paper. Cover lightly with plastic wrap while filling and sealing the remaining wonton wrappers.
- 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.
From the Test Kitchen
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
Directions
- 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.
Nutrition Facts (Wonton Dippers)
- Per serving:
- 72 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 3 mg chol. ,
- 184 mg sodium ,
- 7 g carb. ,
- 0 g fiber ,
- 0 g sugar ,
- 2 g pro.