As is the case in many small towns, the most exotic fare found in my county is the Chinese-American buffet. My son, Joe, just loves the one at China Blossom in Greenwood. The family farm, Pluto, is forty-eight miles from town, so it’s quite a commitment to make the round trip. Every so often for movie night, I make a pile of these crisp-fried, creamy, seafood-filled pouches for him and his pal Lola and we just stay out at Pluto.

　　

Ingredients

makes 30; serves 6

　　1 (8-ounce) package cream cheese, softened

　　6 ounces chopped shelled cooked shrimp or crabmeat, or 1 (6-ounce) can, rinsed and drained

　　2 green onions, white and green parts, finely chopped

　　2 tablespoons unbleached all-purpose flour

　　1 teaspoon soy sauce

　　30 square wonton wrappers

　　1 large egg beaten with 1 teaspoon water

　　Vegetable oil, for frying

　　Sweet and Sour Sauce (recipe follows)

　　

Sweet and Sour Sauce

1/2 cup apricot preserves

　　1/4 cup rice vinegar

　　1 tablespoon soy sauce

　　2 tablespoons hot chili sauce (optional)

　　(makes about 3/4 cup)

　　

Step 1

In a small bowl, combine the cream cheese, seafood, green onions, flour, and soy sauce. Chill for 30 minutes.

　　

Step 2

Put 1 teaspoon of the seafood filling in the center of each wonton wrapper. Use a pastry brush or your finger to paint a line of egg wash around the edge of each wrapper. Gently fold the wrapper over the filling to form a triangle, lightly press out any air, and press the edges to seal them.

　　

Step 3

In a large pot or deep-fryer, heat at least 2 inches of oil to 325°F. Fry the wontons in small batches, turning as needed to brown evenly, for 2 minutes or until crisp. Transfer them to a rack set over a paper-towel-lined baking sheet to drain. (If desired, keep warm on the cooling rack in a 200°F. oven.) Serve with sweet and sour sauce for dipping.

　　

Sweet and Sour Sauce

Step 4

Combine the preserves, vinegar, soy sauce, and hot chili sauce (if desired) in a bowl.

　　A Southerly Course