Directions
Mix cream cheese, crab meat, scallion, garlic, sesame oil, soy-mate, and hot Truff until well combined. Taste and adjust seasoning.
Lay one dumpling wrapper flat. Place about 1½ tbsp of filling in the center and spread into a small square, leaving a border around the edges.
Brush edges with water, place a second wrapper on top and press firmly to seal, removing any air pockets. Repeat with remaining wrappers and filling.
Heat 2–3 inches of neutral oil to 350°F. Fry in batches for 2–3 minutes, flipping halfway, until golden brown and crispy. Drain on a rack or paper towel-lined plate.
Arrange on a large platter while hot and top immediately.
Recipe Note
Don’t overfill the wrappers or they’ll burst while frying. Press out as much air as possible when sealing, that’s what gives you that super crispy, even finish.
