Lobster And Cream Cheese Wontons Recipes

LOBSTER AND CREAM CHEESE WONTONS

Steps:

• In a bowl, combine the cream cheese, green onion, garlic powder, egg and Sriracha until well combined. Add the lobster.
• Ready a small bowl of water. This is to help seal the edges of the wonton wrappers. Working in groups of about 6 wontons at a time, place about one teaspoon of the cheese filling in the center of each wonton square. Using your fingers, wet the wrapper all along the four sides. Fold them diagonally corner to corner and pinch the wrapper together to seal. Try to squeeze the air out as you make the first fold. Bring the two opposite points of the triangle together around front and squeeze together to seal.
• Bring a large pot of water to a rolling boil. Working in groups of about 8-10 wontons, drop them into the boiling water and remove them once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack placed over a baking sheet so the excess water can drain off. The wontons skins should now look transparent.
• Once all of the wontons have been boiled, heat a large non-stick skillet coated with non-stick spray oil over medium-high heat. When it is very hot, place about 8 wontons in at a time. "Fry or saute" the wontons on each side until they are golden brown, blistered and crispy in some spots. Add additional non-stick spray as you go, it will help crisp up the wontons.

LINDA'S LOBSTER RANGOON

Steps:

• Put your cream cheese in a glass dish and microwave for 45 secs.
• Chop your green onions finely, and add to cream cheese.
• Add your lemon and garlic juice, and mix well.
• Chop your lobster finely, or use the blender. Add to cream cheese mixture, and mix in well.
• Put 30 won ton wrappers onto a lg. flat baking pan, I used a cookie sheet.
• Place a teaspoonful of mixture into the center of each won ton wrapper.
• Mix the egg and 2 T. of water together well. With 2 fingers, dip into the egg wash then rub around the edge of each won ton.
• Taking the bottom right tip of the won ton, bring it up to meet the top left tip, and press around the edges to make a seal, so the cream cheese mixture doesn't come out when deep frying.
• When all 30 won tons are done, put in the refrigerator for at least 2 hours.
• When ready to deep fry, heat your oil to 350 degrees F.
• Turn on your oven to 200.
• Drop 6 won tons in at a time and fry on one side, then flip and fry on the other. Place on a layer of 4 paper towels to absorb grease, then place in an oven proof dish, and put in oven to keep warm while the next batch is cooking.
• Serve with Duck or Plum Sauce for dipping.