Air Fryer Crab Rangoon
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
In a small bowl, stir together cream cheese, crab, scallion, and soy sauce. Mix well so the filling is a single consistency, and the crab is evenly distributed.
Working with one square wrapper at a time, add a 1/2 tablespoon of filling to the direct center of the wonton. Use your finger to paint the edges of the wonton with warm water, and then crimp the corners up to meet in the center, forming a dumpling. Use your fingers to press out as much air as you can along the edges as you seal the dumpling. I typically make 6-7 dumplings at a time, and then make the rest while those are frying. You can also make them all in advance and keep them in the fridge for up to a day.
Spray the air fryer basket with nonstick spray. Place as many wontons as possible, without touching, into the air fryer basket. You should be able to fit 7-8 wontons. Air fry the wontons at 350˚F for 6 minutes until they are crispy and golden brown.
Let the wontons cool briefly, then serve with the dipping sauce. Cooked wontons don’t keep very well , so cook only as many as you intend to eat right away!.