Ingredients
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8
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8
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1
-
1
-
1/2
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1
-
1/2
-
-
-
-
-
-
-
-
Directions
Lobster and Cream Cheese Wontons, A cross between a rangoon and a potsticker The bonus is that they’re not deep fried, but pan sauted in non-stick spray From: budgetbytes com/2010/06/lobster-cream-cheese-wontons/, Revised review 03/10/14: To my leftover filling, (approximately 1/2 recipe), I added 1 tablespoon hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon garlic powder, and the flavor was much improved! For the second batch, I baked my little purses for 16 minutes at 400F Much easier than as written, and I’ve added a star!
Original review 03/09/14: This recipe was very time consuming I thought the egg caused the filling to be an unusual texture, and IMHO the filling lacked in flavor ~ maybe a bit of salt would make it less bland? I have filling left and will try doctoring it up a bit tomorrow, and will edit my review if the flavor improves! Tagged for Best of 2013 game , So good! While these take a long while to make, I really enjoyed the process as I’ve never made wontons before The filling is just perfect (although used canned crab meat instead of lobster), and pan-frying these with cooking spray is a great way to cut down on calories Made for a party, and I wish I could’ve taken a picture of the wontons as they look so nice on a plate – but they disappeared so quickly that I didn’t get a chance! Served with cilantro chutney and Thai sweet chili sauce as dips, yum
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Steps
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1
Done
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In a Bowl, Combine the Cream Cheese, Green Onion, Garlic Powder, Egg and Sriracha Until Well Combined. Add the Lobster. |
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2
Done
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Ready a Small Bowl of Water. This Is to Help Seal the Edges of the Wonton Wrappers. Working in Groups of About 6 Wontons at a Time, Place About One Teaspoon of the Cheese Filling in the Center of Each Wonton Square. Using Your Fingers, Wet the Wrapper All Along the Four Sides. Fold Them Diagonally Corner to Corner and Pinch the Wrapper Together to Seal. Try to Squeeze the Air Out as You Make the First Fold. Bring the Two Opposite Points of the Triangle Together Around Front and Squeeze Together to Seal. |
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3
Done
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Bring a Large Pot of Water to a Rolling Boil. Working in Groups of About 8-10 Wontons, Drop Them Into the Boiling Water and Remove Them Once They Begin to Float (about 3 Minutes). Place the Boiled Wontons on a Cooling Rack Placed Over a Baking Sheet So the Excess Water Can Drain Off. the Wontons Skins Should Now Look Transparent. |
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4
Done
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Once All of the Wontons Have Been Boiled, Heat a Large Non-Stick Skillet Coated With Non-Stick Spray Oil Over Medium-High Heat. When It Is Very Hot, Place About 8 Wontons in at a Time. fry or Saute the Wontons on Each Side Until They Are Golden Brown, Blistered and Crispy in Some Spots. Add Additional Non-Stick Spray as You Go, It Will Help Crisp Up the Wontons. |
