DEER HEART WONTONS

INGREDIENTS:

• Wonton Wrappers: I recommend extra thin square wonton wrappers because they get crispier. I like to buy premade ones to save time. You can find it at grocery stores in the fridge or freezer aisle. Defrost before use.
• Cream Cheese: The main ingredient that makes this so creamy and irresistible.
• Diced Deer Heart: Only a small portion of the deer heart is needed for this recipe. Dice the heart into small pieces. 
• Garlic Powder: Adds a subtle garlic flavor and blends in seamlessly with the filling.
• Soy Sauce: Soy sauce adds a savory umami flavor to the filling. I like to use Kikkoman.
• Green Onion: Green onions add a subtle onion flavor and freshness.
• Oil: Use a neutral oil that doesn’t have a strong flavor to fry like vegetable, canola, avocado oil, or peanut oil.

Step 1: Make Crab Rangoon Filling

Start by dicing and chopping the deer heart into small pieces.

After the heart is chopped up, heat a pan to medium-high heat and brown the heart for about 3-4 minutes. 

Drain any excess oil from the pan and/or the meat. 

Then in a bowl, combine softened cream cheese, deer heart , garlic powder, soy sauce, and green onions.

Mix well to create the filling for the wontons.

Make sure to taste test and adjust each ingredient to your liking.

Step 2: Fold Wontons

Set up your folding station with a clean work surface, the wonton filling, a small bowl of water, wonton wrappers, damp towels, and a sheet pan or plate.

Begin by removing a single square wonton wrapper from the stack. Be careful not to tear the delicate wrapper.

Then dip your finger into the small bowl of water and wet the edge of the wonton wrapper.

This makes it more sticky, allowing it to seal better later.

Place a small spoonful of the filling into the center. Then fold all four corners together so they touch.

Repeat until you run out of filling or wrappers.

Step 3: Fry Crab Rangoons

In a pot or fryer, add enough oil to fully cover the crab rangoons.

Before frying, test if the oil is hot enough by placing a chopstick or the end of wooden spoon into the middle or with a thermometer. 

Deep fry the crab rangoons at 350℉ for about 3-4 minutes or until they are golden and crispy.

You can also air fry them at 400℉ for about 5 minutes or until golden and crispy.