Wonton Dippers

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  • Makes: 32 dippers

Wonton Dippers

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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 parchment or 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.

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

  1. 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.
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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.
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