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1
For the dipping sauce, combine all ingredients in a medium saucepan.
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2
Bring to a simmer over medium heat.
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3
Remove from heat and reserve.
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4
For the filling, add the Holland House Sherry Cooking Wine to a small saucepan.
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5
Bring to a simmer over medium heat.
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6
Reduce to 1 Tablespoon.
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7
Reserve.
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8
Preheat a grill over medium-high heat.
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9
Grill the scallions until nicely charred, about five minutes.
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10
Allow to cool and then slice and reserve.
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11
Heat the oil in a small saute pan over high heat.
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12
Add the bok choy and garlic and saute for 5 minutes until tender.
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13
Remove from heat and reserve.
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14
Combine the reduced sherry, scallions, bok choy, cream cheese, and crab meat.
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15
Mix well.
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16
Season to taste with salt and pepper.
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17
To assemble the wontons, lightly brush the wontons with a beaten egg around the edges.
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18
Place 1 teaspoon of crab mixture in the center of each wrapper.
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19
Fold the wrappers to form a triangle, pinching the seams firmly to seal.
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20
Pan-fry the wontons in 1/2-inch of oil or deep fry, if available.
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21
Fry the wontons in 350F oil for 3 to 5 minutes until crispy and hot in center.
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22
Allow to cool and then serve with the dipping sauce on the side.
