Olla-Podrida: Melissa's Wonton Wrappers

Monday, February 17, 2020

Air-Fried Crab Rangoon

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I told myself that I was going to make something special to eat on Valentine’s Day, but kept vacillating between an Olive Tart, Beef Wellington Tart, and homemade Crab Rangoon. Because I'd made the Crab Rangoon filling the day before, it seemed the easiest option.

Nothing could be simpler than this. Put the filling together ahead of time -- it will keep in the fridge for 1 to 2 days -- and then just assemble when the mood hits.

As Santa had brought me a combination convection/toaster oven/air fryer for Christmas (this one), I thought I would air fry them. They were crispy on the outside like homemade potato chips, and wonderfully creamy on the inside. I imagine they would work out just as well in the oven. Either way, you need to make these. Now!

Air-Fried Crab Rangoon

1 8-oz. pkg. cream cheese

2 scallions, cut into 1-inch slices
1 6-oz. can lump crab meat
½ t. Worcestershire sauce
¼ to ½ t. garlic salt
¼ t. freshly ground black pepper
2 to 4 drops hot sauce
1 pkg. Melissa’s Wonton Wrappers

Place all ingredients into the work bowl of a food processor and pulse until creamy. Place wonton wrappers onto a flat surface, and dampen all four sides with a bit of water (you can use your finger or a pastry brush for this). Fold up all four sides to the top, and pinch closed. Spray with olive oil cooking spray, and bake at 350°F for five minutes.

Serve with Sweet and Sour Sauce.

Makes two dozen

Thursday, July 13, 2017

Jalapeno Popper Wonton Cups

I love wontons, crab rangoon, and egg rolls, but I don't make them at home, because I hate deep frying. I hate the bother, I hate the mess, I hate the smell, but I particularly hate the cleanup. Still, that doesn't keep me from having a wonderful time using wonton wrappers. I've used them in the past for delicious savory treats as well as sweet, but recently I have gone absolutely gaga over making wonton cups. They are so easy to do, they're baked instead of fried, and they can be filled with whatever your little heart desires.

I was in the mood for jalapeno poppers, so decided that I would make them in wonton cups. It saved me the trouble of hollowing out and stuffing jalapenos, and this way I was really able to control the heat by adding just the right amount of chopped pepper. These were so good! They are also make ahead. You can make both wonton cups and filling the day ahead, assemble and bake just before guests arrive, and dazzle them with this tasty snack.

Here's the recipe that I used, but feel free to change it up in any way that you see fit. Also, consider making filling for egg rolls, wontons, or crab rangoon, and serving it this way as well. This is what I'll be trying next.

Jalapeno Popper Wonton Cups

12 Melissa's Wonton Wrappers
4 ounces cream cheese, softened
2 tablespoons plain Greek yogurt
6 slices bacon, cooked and crumbled (reserve some for garnish)
1 cup shredded smoked Gouda (or the shredded cheese of your choice), reserve some for garnish
1 T. finely diced scallion (more if you plan to use some as garnish)
Pinch of garlic powder
1-2 jalapenos, seeded, ribs removed, finely diced

Preheat oven to 350°F. Spray a 12-well muffin pan with Pam, and lower a wonton wrapper into each. Bake 8 to 10 minutes until the edges are lightly browned. Remove from oven and allow to cool while you prepare the filling. To prepare the filling use a medium-size bowl and beat together all ingredients.

Divide evenly among wonton cops, topping with extra cheese, crumbled bacon, scallions, or even chopped chives. Return to oven, and bake an additional 10 minutes until hot and cheese is melted. Allow to cool a couple of minutes before serving.

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