Wonton Dippers

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.