Recipe Ingredients
- 1 (8-ounce) block cream cheese, room temperature
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons sweet chili sauce
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 8 ounce imitation crab meat, finely chopped
- 2 cups shredded mozzarella cheese, divided
- 2 green onions, thinly sliced, plus 2 whole green onions, divided
- Vegetable oil, for frying
- 1 (24-ounce) bag Ling Ling Potstickers, Chicken & Vegetable Dumplings
Recipe Directions
- Preheat oven to 350°F. Beat cream cheese, mayonnaise, sour cream, sweet chili sauce, sugar and garlic together, using an electric hand mixer in a large bowl, until combined. Add crab, 1 1/2 cups of mozzarella and 2 sliced green onions, and beat until combined. Spread mixture into an even layer in an 8-inch oval baking dish. Top with remaining cheese. Bake until dip is hot and top is light golden-brown, about 25 to 30 minutes.
- Pour 5-inches of vegetable oil into a large Dutch-oven and heat to 350°F. Working in batches, fry potstickers until light golden-brown and fully heated through, about 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. Repeat with remaining potstickers.
- Cut remaining whole green onions into a mix of long and short, thin strips. Arrange strips on top of dip to resemble football laces. Serve with potstickers and enjoy.
Tip:
If deep-frying isn’t preferred, pan-fry potstickers according to package directions.
