|Easy, way more adorable than they look here, BAKED and not fried - which|
I know, is shocking. And super super scrumptious. Easy, cheap, impressive
and relatively healthy/not-terrible-for-you.
WINNING WONTONS = WINtons
Those bastards. I can still hear their dolphin-y clicks.
Spite and swearing aside, I had to use up my crabby crabs. So a couple weeks ago, when my sweet sweet RuuferBoi was returning after being out of town for a whole THREE days, I decided to make an asian feast. And no I did not see another living soul for those 3 days, save the cat who is certainly soulless. So I slaved away making my asian feast which featured FIVE separate dishes, only to have RuuferBoi come home, tired and not hungry. So I blew out my candles and packed up my FIVE separate dishes.
What a jerkwad.
I kid. We ate it all the next day and he marveled at my culinary skill and level of boredom I must have achieved. And these wontons were my favourite. They were super easy to make, relatively impressive looking, and delicious. Furthermore, I baked them which is a win for my pants. I wouldn't necessarily make these for dinner every night, however, for special asian fiestas (was that a Chexican joke? Noooo!) these are awesome. If I ever wanted to impress someone with my culinary flair and make them feel like a failure of a wonton maker, I would definitely make these. So won on my tons, won on.
And stay tuned for the next installation of crab related tomfoolerly. I still have a stupid amount of crab to use up. Grr.
This recipe makes about a dozen wontons/WINtons or so.
10-12 wonton wrappers
1 green onion, chopped
1/3 cup of crab meat/imitation crab...I have done this twice -once with real crab and once with fake crab, and depressingly I could not tell the difference for the life of me. So unless your freezer is full of vindictive, frozen crab demons, I would use the imitation as it's about 90% cheaper.
1.5-2 tbsp cream cheese
2 dashes of sesame oil
1/4 tsp soy sauce
1 tsp freshly minced/grated ginger
salt and pepper
oil to grease your muffin tin + brush your wontons with (I used peanut). Canola or something would work fine too.
I garnished mine with some roasted sesame seeds.
For a dipping sauce I used thai sweet chili sauce with a couple dashes of hot sauce in it.
other things you will need:
a food processor (optional). I used mine to pulse my mixture a few times. That said you don't want this to be smoooooth. You can mix this by hand too, just make sure you set your creamy cheese out a little early so it isn't rock hard and terrible to stir.
a mixing bowl (if you're not using a food processor)
a pastry brush. You will need to brush your wontons with a little bit of oil.
a mini muffin tin! they're adorable! You could also use a BIG muffin tin, but don't make these wontons jumbo sized. Maybe alternately just fold them into little pockets instead of blossoms? You could also probably just pinch them into little purses and bake them on a tray
- Preheat your oven to 375.
- Combine all of your ingredients except for the wonton wrappers. Stir until combined/pulse a couple times with your food processor. Again, you don't want this to be smooth otherwise it will be like weird smooth crab paste.
- Lightly grease your muffin tin.
- Brush your wonton wrappers with oil. You don't need to soak them in it, but you do want them to be evenly and lightly coated. I brushed both sides with an X and then did the edges.
- Assemble your wontons in your muffin cups. Put a small amount (about 1 tbsp MAX) of your crab mix in the bottom of each little wonton-muffin-cup. You really don't want to put too much as wonton wrappers cook really quickly and you want to ensure your crab mixture is cooked too. You want to avoid the burnt wonton-cold crab scenario. It's just tragic.
- Bake for 12-15 minutes or until golden. Eat. Marvel. Scorn your dinner partner. Could they make wontons of such glory? Such zest and zip? Never!