8 oz cream cheese, softened
⅛ tsp. minced garlic
⅛ tsp. salt
1 Tbsp. chopped green onion
24 wonton wrappers
Preheat oven to 400 degrees F.
In a medium bowl, beat cream cheese, garlic, salt and green onion until well mixed.
Whisk egg until well beaten in a small bowl.
Place one teaspoon of cream cheese mixture into the center of one wonton wrapper.
Dip your finger into the beaten egg and lightly coat the outer edges of the wonton wrapper.
Bring all the corners of the wonton together up to the center and pinch. Pinch all the sides together to to form an “X” or star appearance. Place on greased cookie sheet.
Repeat for remaining wontons.
Lightly spray the tops of the wontons with cooking spray.
Bake at 400 degrees F for 7-12 minutes or until tops are golden brown in color.
1 brick (8 oz) Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying
Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.
1 1/2 pounds ground beef
2 cups shredded Chinese cabbage
1 carrot, shredded
1 onion, minced
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 (14 ounce) package wonton wrappers
In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
Boil the dumplings in water until they float to the top, about 5 minutes.