The Kitchn: A healthy take on 'crab rangoon'
By Alice Choi
on
1 12-ounce package square wonton wrapper skins (about 50 skins)
7 ounces cream cheese
Egg wash, made with 1 egg yolk and 1 teaspoon water mixed together
Roasted sesame seeds or seaweed gomasio, for garnish
Dried salted seaweed (or gim), cut thin or crumbled, for garnish
For the dipping sauce (makes 1/4 cup):
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1/2 teaspoon rice vinegar
2 teaspoons gochugaru
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