| Level: | Intermediate |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 36 wontons |
Ingredients
- 1 cup sugar
- 1/2 cup pineapple or orange juice
- 1/2 cup rice wine vinegar
- 1/4 cup maraschino cherry syrup (from the jar)
- 1/4 cup ketchup
- Pinch kosher salt
- 1 1/2 tablespoons cornstarch
- 8 ounces lump crab meat
- 8 ounces cream cheese, at room temperature
- 2 green onions, fine dice
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 36 wonton wrappers
- 1 large egg, beaten
- Vegetable oil, for frying
Instructions
- For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
- For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
- Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 239 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 21 mg |
| Sodium | 269 mg |
Reviews
Delicious made there for christmas Eve. The sauce tasted like a restaurant sweet and sour definitely will make again
This a great start. Though it was missing something. It wasn’t sweet like the ones you get from the restaurant. So after some research I decided to add 1 cup powdered sugar.
Perfect!
I’ve never had a sauce with it, and just looking at the ingredients I decided against it.
Perfect!
I’ve never had a sauce with it, and just looking at the ingredients I decided against it.
Loved the actual crab Rangoon. The sauce wasn’t a hit for me. Tasted way too sweet and like OJ and ketchup not the sauce that you get with them.
Absolutely delicious!!!
I make cream cheese wontons or with surimi but never added the real crab. This got me to go for it! The dipping sauce is identical to the ones from the restaurants!! I really can say Awesome Sauce!!
Very good
loved your recipe. I noticed that there was not much filling is I used a teaspoon so I just stuffed them as full as I could. Still a great eat.
Turned out really good.
Didn’t make the wontons with this recipe but made the sweet and sour sauce and it was great. Used pineapple juice and needed an extra tablespoon of cornstarch to thicken. My family is from Asia so it’s hard to impress them with most American Chinese food, but they thought this was good.
These are great!! Who knew wonton wrappers are in the produce section? I couldn’t believe how easy these were to make and how much better for us than take-out.