You need to make these for you and your loved ones at least once. You can’t make these for only yourself because you can’t eat 36 of these with good conscience. Make these at least once so that you can see how simple, delicious, and impressive these are.
What I Want You to Know
These aren’t necessarily hors d’oeuvres that you could make and take to someone else’s house, these are hors d’oeuvres that you can kind of make ahead at your own home, and then keep hot in the oven until you’re ready to serve them.
Make Ahead Opportunity (Hint: You Can Freeze These!)
The good news about these is that you can make them really far ahead of time, like, a couple of months ahead of time– and freeze them! Drop the frozen wontons into hot oil to fry when you are ready to serve them. Don’t defrost them. But also be careful when dropping them into the oil because the oil will respond unkindly to the frozen water on the wontons. I suggest using a slotted spoon to place them in the oil, and fry as normal.
If you aren’t serving these immediately after you fry them, place them on a wire cooling rack stacked on a baking sheet, and place them in a 200F oven. The wire cooling rack will help in preventing a soggy bottom-side wonton.
Lump Crabmeat: I got the lump crab from Central Market’s seafood area for about $4, I call that a good deal. I say go out of your way to purchase the high-quality crab meat. Even if it will be fried later on.
Wonton Skins: I looked in the ethnic food aisles for these wonton skins, but finally asked someone who worked at Central Market and they pointed me to the frozen foods area where I found these. The wonton skins are kind of doughy, FYI. I wasn’t expecting that, I thought they would be more paper-like for some reason? Obviously what do I know?
A last FYI on the wonton skins, you can use the remaining wonton wrappers to make these Jumbo Butternut Squash Ravioli from Pinch of Yum. Homemade ravioli minus the pasta maker? The hunt for these wonton wrappers will be so worth it.
Assembling the Wontons
Making the filling: Easy Peasy (thanks to your food processor)
You will have to break out your food processor to smoothly cream together the cream cheese and crabmeat. If you have a food processor don’t be lazy about getting it out because you’re thinking about all the parts that you’ll have to hand wash afterwards (mostly a note to self).
If you don’t have a food processor, definitely wait until your cream cheese is room temp, and then try using a hand mixer to blend together until super smooth.
Folding the Dumplings: I tried to show all steps below
- Place a teaspoon of the filling in the center of the wonton, and then brush the edges with the egg wash.
- Fold the top corner over the filling so that two points meet, creating a triangle. Squeeze the air out of the wonton, and then seal all of the edges of the triangle.
- Next dab one of the triangle points with egg wash, and fold the opposite point over to pinch the two points together, forming a dumpling.
Time for the Truth
- You need to use more than 1 teaspoon of the filling in making the wontons, you don’t want to be mostly eating fried wonton with little crab and cream cheese. The recipe says 1 teaspoon, but I say try two teaspoons. Just be careful that the filling isn’t overstuffed to the point of not staying in the wonton, becoming messy.
- I’m not sure if this is actually a dumpling. Chrissy T. called the formation a dumpling. Maybe I am folding it kind of wrong. Maybe I need to be taking it a step further and pinching all three corners together? I don’t know.
And then Chrissy says to serve these with the Hot Honey Mustard Sauce.
The recipe for the sauce is below, but I have to tell you, as someone who loves condiments, I could pass on this sauce. Usually I see food as vehicles to eat condiments, but this just didn’t do anything for me. I should continue searching for a condiment-match-made-in-heaven, but fortunately these stand on their own without a dipping sauce.
Crab, Cream Cheese, and Scallion Wontons
I understand how this recipe could seem intimidating to make, but don’t worry, it’s a zillion times easier than you can imagine. The most difficult part is locating the wonton skins in your grocery store. I found mine in the refrigerated section at Central Market. I say just ask someone who works at your grocery store, that’s what I did! 😉
- 4 ounces lump crabmeat, picked over to remove shells
- 4 ounces cream cheese, at room temp
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon Sriracha
- 1 teaspoon Chinese hot mustard
- 2 large scallions, sliced
- 36 (4 inch) square wonton skins
- 1 egg, beaten
- vegetable oil, for frying
Hot Honey Mustard Sauce
- 3 tablespoons Chinese hot mustard
- 1 1/2 tablespoons honey
- 1 teaspoon soy sauce
Use a food processor to combine the crabmeat, cream cheese, salt, black pepper, Sriracha, and hot mustard until smooth. Gently fold in the scallions.
You will actually WANT to break out the food processor for this recipe, because otherwise it will be nearly impossible to seamlessly incorporate the ingredients together. You don’t want uneven patches of crabmeat or cream cheese throughout the mixture.
Working with 4 or 5 wontons at a time, arrange the wonton skins with a point facing you (like a diamond). Spoon 1-1.5 teaspoons of the filling onto the skin, then brush all of the edges of the wonton skin with egg.
Fold the top point down and over the filling to meet the bottom point and press down, squeezing the air out of the wonton, and then sealing the edges, yielding a triangle shape.
Dab one of the points on the long side with a little more egg, then pull it toward the opposite point and pinch the two points together. Now you have formed a dumpling! Kind of.
Repeat with the remaining wonton skins and fillings.
In a medium sauce pan that is at least 6 inches deep, heat 4 inches of oil over medium-high heat until it reaches 360F on a deep fry or candy thermometer.
If you don’t have a thermometer, a small piece of wonton wrapper should sizzle immediately, but not burn, when dropped into the hot oil.
Using a slotted spoon, carefully lower a few wontons at a time into the hot oil, leaving enough room for them to float around in the oil. Fry until the skins puff and brown, about 2 minutes, then remove them with the slotted spoon and drain on paper towels.
Fry the rest, and serve the honey-mustard sauce for dipping.
Honey-Mustard Dipping Sauce
Combine the mustard, honey, and soy sauce in a small bowl, and enjoy!