Crab Cream Cheese Wontons & Dipping Sauce Recipe

Ingredients

PREP TIME 15m	COOK TIME 4m	TOTAL TIME 19m
YIELD 24 servings

For the Crab Cream Cheese Wontons
In a large bowl, combine crab and cream cheese.
Stir in Worcestershire sauce, soy sauce, ginger, lemon juice, and green onion. Season with salt and pepper to taste.
In a small bowl combine cornstarch and water. Add the egg yolk. Set aside, we'll use this to seal up our wontons in a bit.
Fill each wonton wrapped with ~1 teaspoon of filling. Coat the edges of the wonton with the sealing mixture. Then fold over to create a triangle.
Press to seal, and then crimp the edges using a fork.
In a large pot heat oil to 350 degrees F. Fry in batches for 3-4 minutes or until crispy.
Drain on paper towels.
For the Cream Cheese Rangoon Dipping Sauce
Im a large bowl, combine sugar, salt, vinegars, soy sauce, and ketchup. Stir until sugar is dissolved.
In a small bowl, combine the cornstarch/water mixture with the sesame oil. Set aside.
In a medium skillet heat vegetable oil. Cook garlic for 1-2 minutes.
Slowly pour in your prepared sauce. Stir frequently until it comes to a boil. Reduce to low and add in cornstarch mixture until thickened.
Pour in water. Remove from heat.