How to Make Cream Cheese Wontons or Crab Rangoon with Sweet and Sour Sauce ♥ Episode 266

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: dumpling wrappers

Dumpling wrappers are often less expensive and easier to find.

Start with room temperature cream cheese for easier mixing.

Chop 1 cup of imitation crab meat into small pieces.

Add the chopped imitation crab meat to the cream cheese.

Add 1 teaspoon sugar, 1 teaspoon garlic powder, and 0.5 teaspoon white pepper to the mixture.

Mix the ingredients until well combined.

Chop 2 green onions into small pieces and add them to the mixture, mixing gently to avoid breaking them apart.

Prepare the wonton wrappers by placing a small amount of filling (about 1 teaspoon) in the center of each wrapper.

Wet the edges of the wonton wrapper with water to help seal them.

Fold the wrapper over to form a triangle and press to seal, shaping them as desired.

Finish filling all the wonton wrappers, resulting in about 32 pieces.

Cover the filled wontons to prevent them from drying out while preparing the dipping sauce.

For the dipping sauce, combine 1 cup pineapple juice, 0.75 cup sugar, 6 tablespoons white vinegar, and 0.25 cup water in a bowl.

Add 1 tablespoon cornstarch, 2 teaspoons soy sauce, 1 tablespoon ketchup, and 1 teaspoon salt to the mixture and stir until combined.

Turn on the heat to bring the sauce to a boil, stirring frequently to prevent burning.

Once boiling, lower the heat and let it cook until thickened, stirring occasionally to prevent lumps.

Taste the sauce and adjust seasoning as needed before removing from heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens