Ingredients: |
Ingredients: 1/2 can water chestnuts
1 green onion, sliced thin
1 clove garlic, minced
1 teaspoon ginger, minced or grated
1/4 cup sour cream
8-ounce package cream cheese, at room temperature
2 teaspoons soy sauce
3/4 cup crab meat, picked over
2 packages wonton wrapper
Oil for frying
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Directions: |
Directions:Put the water chestnuts into a food processor and pulse until chopped up. Add the green onion, ginger and garlic and pulse until finely minced. Add the sour cream, cream cheese and soy sauce, and pulse until combined. Transfer the mixture into a bowl and stir in the crab meat. Taste for seasoning. Keeping the won ton wrappers covered with a damp kitchen towel, place 1 won ton wrapper at a time on a work surface with 1 point toward you. Spoon a scant teaspoon of filling in the center, just above the point. Fold the corner over the filling and roll to tuck the point under. (The won ton should look like a triangle). Pinch the wrapper around the filling to completely enclose, pushing gently to expel any air bubbles. Using both hands, pull the 2 side corners toward you below the filling. Overlap the corners slightly, moisten with a dab of water, and pinch to seal. Place the filled won tons on a baking sheet and cover with a damp cloth while preparing the remaining won tons. (If desired won tons can be frozen on a baking sheet and once frozen, kept in a ziplock bag for up to 2 months.) Fill a large pot or electric fryer halfway with vegetable oil and heat to 375 degrees. Add the won tons in batches and fry until golden on both sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot Sweet & Sour Dipping Sauce (see below). |
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