It’s def not a real Asian creation, but it’s still a damn good creation and you should make it.
Filling
6 ounces cream cheese, softened
8 ounces crab meat
4 green onions - white and light green parts, chopped fine
1/2 long, red Holland pepper, chopped fine (feel free to swap for red jalapeno)
1 large garlic clove, minced
1/2 teaspoon sugar
1 teaspoon sriracha
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 tablespoons chopped cilantro
16 square won ton wrappers, maybe a couple more, maybe a couple less
Oil for frying
Air fryer for air frying
Sauce
1/4 cup sweet chili sauce
1 1/2 teaspoons soy sauce
1 teaspoon Dijon mustard
Put all filling ingredients in a bowl, and mix really well to combine
Dip your finger in water and lightly moisten the edges of each wrapper, and add about a tablespoon of filling to the center of each
NOTE - once out of the pack, the wrappers can dry out quickly - so only bring a few out a time and keep the rest covered with a slightly damp towel
The goal is to bring opposite sides together to meet in the middle, pinching them closed (watch the video for better assistance)
Repeat with remaining wontons, then cook
To shallow fry:
Heat a couple inches of oil to 350
Carefully put in the rangoons (but don’t overcrowd or the temp will drop too much)
Cook until gorgeous, browned and crispy, 1 to 2 minutes
Serve with sauce
To air fry:
Preheat to 350
Spray rangoons and bottom of fryer basket lightly with cooking spray
Cook about 5 minutes until golden and pretty
Serve with sauce