Update my dinner status, I'm making this tonight.
13 chefs marked this as Favorite
5 chefs marked this as Try Soon
Servings: 3 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Wonton Wrappers:
Mix the salt in with the flour.
In a small bowl, add 1/4 cup water to the egg and beat gently. Make a well in the middle of the flour and add the egg-water mixture. Mix into the flour. Add remaining water as needed.
Knead the dough into a ball. Keep kneading until smooth (several minutes) Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
Cut the dough into quarters. Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very very thin. Add flour as needed. Cut the dough into 3 by 3-inch squares. Set aside and cover with a damp cloth while preparing the remaining wrappers. (If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together).
Repeat with the other quarters. If not using immediately, wrap in plastic and store in the refrigerator or the freezer.
Filler:
Mince Scallions and cut crab meat into small pieces. Combine crab meat, scallions and cream cheese.
Place large tablespoon in the center of the wonton wrapper. Brush water on the edges of the wonton before folding it over the mixture, this will help it stick together. Repeat as many times as the mixture will allow.
Pour peanut oil into pot till it is deep enough to submerge wontons. Heat oil on medium high.
Place 1-2 wontons into the pan and let them cook until golden brown. Remove wontons with a slotted spoon and place them on a paper towle to drain. Let them coll for 203 minutes and enjoy!
