Air Fryer Crab Rangoon

Ingredients

• 30 square wonton wrappers
• 8 ounces cream cheese, at room temperature
• 4 ounces lump crab meat or imitation crab
• 2 tablespoons minced scallions
• 2 teaspoons soy sauce
• Nonstick spray for air fryer
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• Sesame seeds, for garnish
• Red pepper flakes, for garnish

Directions

1. Make the filling: In a small bowl, combine the cream cheese, crab, scallion, and soy sauce. Stir until the mixture is smooth and even, with the crab worked throughout.
2. Make the wontons: Set out one square wrapper and spoon 1/2 tablespoon of filling into the exact center. Dip your finger in warm water and run it around the edges, then bring the corners together in the middle to shape a dumpling. As you seal it, press along the edges with your fingers to push out as much air as possible.
3. I usually shape 6-7 dumplings, start those cooking, and keep folding the remaining wontons while they fry. If you prefer, you can assemble the whole batch ahead and refrigerate them for up to a day.
4. Fry the wontons: Coat the air fryer basket with nonstick spray. Add as many wontons as will fit without letting them touch; the basket should hold 7-8 wontons. Air fry at 350˚F for 6 minutes, until the wrappers are crisp and golden brown.
5. Serve the wontons: Cool the wontons for a moment, then serve them with the dipping sauce. Once cooked, they soften quickly and do not hold especially well, so air fry only what you plan to eat right away.