April 22, 2016
Chrissy Teigen’s Crab, Cream Cheese And Scallion Wontons
This dish (and P.F. Chang’s in general) is about as Chinese as McDonald’s is Scottish, but at least you can make these in the comfort of your own home without staring at a statue of a Mongolian warrior with a single tear coming from his eye. Anyway, I have NO shame in my P.F. Chang’s wonton-loving game. Home-fried wontons are a freaking delight. Fun to stuff, quick to cook, piping hot when they’re finally popped into your mouth.
Yield: Serves 6 to 8
- In a small bowl, combine the mustard, honey, and soy sauce.
- In a food processor, combine the crabmeat, cream cheese, salt, black pepper, Sriracha, and hot mustard until smooth. Fold in the scallions.
- Working with 4 or 5 wontons at a time, arrange the wonton skins with a point facing you (like a diamond). Spoon 1 teaspoon of the filling onto the skin, then brush all of the edges of the wonton skin with egg. Fold the top point down and over the filling to meet the bottom point and press down, squeezing the air out of the wonton and sealing the wonton into a triangle shape. dab one of the points on the long side with a little more egg, then pull it toward the opposite point and pinch the two together to form a dumpling. Repeat with the remaining wonton skins and filling.
- In a medium saucepan that is at least 6 inches deep, heat 4 inches of oil over medium-high heat until it reaches 350°F on a deep-fry thermometer. (If you don’t have a thermometer, a small piece of wonton wrapper should sizzle immediately, but not burn, when dropped into the hot oil.)
- Using a slotted spoon, carefully lower a few wontons at a time into the hot oil, leaving enough room for them to float around in the oil. Fry until the skins puff and brown, about 2 minutes, then remove them with the slotted spoon and drain on paper towels. Fry the rest, and serve with the honey-mustard sauce for dipping.
Excerpted from Cravings by Chrissy Teigen. Recipes copyright © 2016 Chrissy Teigen. Photography copyright © 2016 Aubrie Pick. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House. Reproduced by arrangement with the Publisher. All rights reserved.