Crab & Cheddar Cheese Wonton Pockets with Pineapple Dipping Sauce

1. Make the Dipping Sauce

Start by heating a teaspoon of neutral oil in a small saucepan over medium heat. Once the oil shimmers, add the minced garlic and ginger. Sauté them together for about 30 to 60 seconds until they turn fragrant but not browned. Stir in the tomato ketchup, cooking for another 30 seconds to blend the flavors. Next, add the pineapple juice, white vinegar, sugar, and a pinch of fine sea salt. Allow the mixture to come to a gentle simmer, then remove it from the heat and let it cool. The sauce should be slightly thickened and tangy-sweet, perfect for dipping.

2. Make the Filling

In a mixing bowl, combine the cream cheese, crab meat, shredded white cheddar cheese, chopped scallions, minced garlic, Dijon mustard, and white pepper powder. Mix everything thoroughly until the ingredients are well-incorporated into a creamy filling.

3. Assemble the Wontons

Take a wonton wrapper and place a teaspoon of the filling in the center. Brush the edges of the wrapper with the beaten egg, then fold the wrapper over to form a triangle, pressing the edges firmly to seal. To ensure the wontons are securely closed, fold the two outer points inward and press them together. Repeat this process with the remaining wrappers and filling.

4. Fry the Wontons

Pour enough neutral oil into a small deep pot to cover the wontons, and heat it to 400°F. Carefully slide 4-5 wontons into the hot oil, frying them in batches. Fry each batch for just under 2 minutes, flipping them halfway through, until they turn a beautiful golden color and are crispy. Remove the wontons with a slotted spoon and drain them on paper towels.

5. Serve

Serve the hot, crispy wontons with the cooled pineapple dipping sauce on the side. Enjoy!