Crab rangoon
60 Minutes | Serves 4-6
Rangoon
12 oz Pack Wonton Wrappers
8 oz Cream Cheese Room Temperature
8 oz Imitation Crab Meat Chopped
¼ cup Scallions Chopped
1 tsp Ground Ginger
2 tsp Soy Sauce
Coarse Ground Black Pepper to Taste
1 Large Egg Plus 1 tsp Water for Egg Wash
Vegetable Oil for Frying
Dipping Sauce
3 Tbsp Warm Water
1 tsp Granulated Sugar
2 Tbsp Soy Sauce
1 tsp Rice Wine Vinegar
½ tsp Sesame Oil
1 Dash Chili Oil
1 Tbsp Scallions Chopped
Fill a straight-sided skillet or saucepan 3-4 inches with vegetable oil. Place on medium heat and slowly heat to 365-370 degrees. Maintain temperature until ready to fry the rangoon.
To prepare the rangoon filling, combine the cream cheese, crab, scallions, ground ginger, soy sauce and black pepper in a medium-sized mixing bowl. Mix all ingredients together until fully incorporated. Cover and refrigerate for 20 minutes.
Whisk the egg and water together to make the egg wash.
To make the rangoon, place 2-3 wonton wrappers at a time on your workspace. Brush egg wash on all four edges. Place a heaping teaspoon of crab mixture in the center of the wonton wrapper. Bring two corners together to make a triangle. Press the air from the filling out while creating a seam.
Brush egg wash on two edges of the triangle. Connect the two edges and press for a tight seam. Repeat until you deplete the crab mixture.
Fry six rangoons at a time for 2-3 minutes. Use a slotted spoon to move the rangoon around to brown all sides. Remove and allow to drain on a drip grate or plate lined with paper towels.
To make the dipping sauce, combine the sugar and the warm water in a small mixing bowl. Stir with a spoon until the sugar is completely dissolved. Stir in the soy sauce, rice wine vinegar, sesame oil and chili oil. Top with fresh scallions.
Rangoon
12 oz Pack Wonton Wrappers
8 oz Cream Cheese Room Temperature
8 oz Imitation Crab Meat Chopped
¼ cup Scallions Chopped
1 tsp Ground Ginger
2 tsp Soy Sauce
Coarse Ground Black Pepper to Taste
1 Large Egg Plus 1 tsp Water for Egg Wash
Vegetable Oil for Frying
Dipping Sauce
3 Tbsp Warm Water
1 tsp Granulated Sugar
2 Tbsp Soy Sauce
1 tsp Rice Wine Vinegar
½ tsp Sesame Oil
1 Dash Chili Oil
1 Tbsp Scallions Chopped
Fill a straight-sided skillet or saucepan 3-4 inches with vegetable oil. Place on medium heat and slowly heat to 365-370 degrees. Maintain temperature until ready to fry the rangoon.
To prepare the rangoon filling, combine the cream cheese, crab, scallions, ground ginger, soy sauce and black pepper in a medium-sized mixing bowl. Mix all ingredients together until fully incorporated. Cover and refrigerate for 20 minutes.
Whisk the egg and water together to make the egg wash.
To make the rangoon, place 2-3 wonton wrappers at a time on your workspace. Brush egg wash on all four edges. Place a heaping teaspoon of crab mixture in the center of the wonton wrapper. Bring two corners together to make a triangle. Press the air from the filling out while creating a seam.
Brush egg wash on two edges of the triangle. Connect the two edges and press for a tight seam. Repeat until you deplete the crab mixture.
Fry six rangoons at a time for 2-3 minutes. Use a slotted spoon to move the rangoon around to brown all sides. Remove and allow to drain on a drip grate or plate lined with paper towels.
To make the dipping sauce, combine the sugar and the warm water in a small mixing bowl. Stir with a spoon until the sugar is completely dissolved. Stir in the soy sauce, rice wine vinegar, sesame oil and chili oil. Top with fresh scallions.