Using the air fryer makes these crab rangoons taste just like they’re from a restaurant. Cream cheese, crab meat, scallions and soy sauce are mixed together. Then some of the filling is placed in the center of a wonton wrapper. Next the wonton wrappers are closed around the filling. An air fryer is preheated, and then the crab rangoons are placed in the basket and baked for six minutes until crispy and golden brown.
Course
Appetizer
Prep Time15minutes
Cook Time25minutes
Servings30pieces
Ingredients
30square wonton wrappers
8ozcream cheeseroom temperature
4ozlump crab meat
2tbspminced scallions
2tspsoy sauce
Non-stick spray
Dipping sauce:
¼cupsoy sauce
1tbspsesame oil
1tbspred wine vinegar
Sesame seedsgarnish
Red pepper flakesgarnish
Instructions
Filling
In a small bowl stir together the cream cheese, crab, scallion and soy sauce. Mix well so the filling is a single consistency and the crab is evenly distributed.
Working with one square at a time, add ½ tbsp of filling to the center of the wonton. Use you finger to paint the edges with warm water, and then crimp the corners up to meet in the center, forming a dumpling. Use your fingers to press out as much as you can along the edges as you seal the dumpling.
Can make ahead and refrigerate on a tray.
Spray the fryer basket with non-stick spray. Place as many wontons as possible, without touching, into the air fryer basket. Air fry at 350 F for 6 minutes, until they are crispy and golden brown.
Let the wontons cool briefly, and then serve with the dipping sauce. Cooked wontons don’t keep very well (they will get soggy), so cook only as many as you intend to eat right away!