crab & cream cheese wontons ** Easy, but many steps

Ingredients:

2 (8 oz) packages cream cheese
2 cups crab meat (make sure to squeeze excess moisture out)
3 Tablespoons chopped green onion (1/2 bunch)
¼ teaspoon salt
½ teaspoon soy sauce

Mix above ingredients in a bowl, set aside.

1 package gyoza skins (wontons)
1 Large container vegetable oil
1 egg
Corn starch

Break egg into small bowl and mix well. Lay gyoza skins out on counter top, and spoon 1 teaspoon of crab mixture into the middle of the gyoza or wonton skin. Dip finger into beaten egg, then wipe egg around the top half edge of the gyoza skin. Fold skin in half and press bottom edge onto the egg to seal the two half's together.

Pour ½ cup corn starch onto a plate. Dip the wontons into the corn starch and layer in a 13 x 9 pan with plastic wrap separating each layer until ready to cook.

Heat oil in a deep, large saucepan. Drop wontons into hot oil and fry to a golden brown.

Serve with Sweet & Spicy Dipping Sauce

Ingredients:
½ cup Water
1 cup Sugar
1 cup pineapple juice
½ cup rice vinegar
1 Tablespoon grenadine
½ teaspoon shichimi (Japanese 7 spice)
2 ½ Tablespoons cornstarch
Pour all ingredients into a medium saucepan and whisk to blend well. Cook on medium-high
heat until sauce thickens. Serve with Crab Wontons