Crab and Pork Wontons
Yield: 52 wontons Prep 1 hr 5 mins Start to Finish 1 hr 20 mins
- 1/2 pound lump crab meat, broken into small pieces (discard any shell or cartilage fragments)
- 1/2 pound ground pork
- 1/2 cup chopped scallion (green parts only)
- 1/4 cup chopped fresh mint leaves
- 1 tablespoon finely grated peeled fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon dark sesame oil
- Cornstarch, for baking sheet
- 52 wonton wrappers
- 1 large egg, beaten
- 8 cups vegetable oil
- 1 cup purchased sweet red chili sauce
1. Toss together crab, pork, scallion, mint, ginger, soy sauce, and sesame oil in a small bowl for filling.
2. Dust a baking sheet with cornstarch; set aside. Working with 4 wonton wrappers at a time, arrange on a clean dry work surface and place about 1 teaspoon filling in center of each. Brush wrappers around filling and out to edge with egg. Bring 2 opposite corners of wonton together to form a triangle; firmly press edges together to seal. Arrange on prepared baking sheet. Repeat with remaining wontons, filling, and egg.
3. Heat vegetable oil in a large heavy saucepan over moderate heat until a deep-fry thermometer registers 360 degree F. Fry wontons in batches of 8, turning, until golden brown and cooked through, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Arrange cooked wontons on a platter and serve warm or at room temperature with chili sauce on the side for dipping.
SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!