Crab Rangoon
Crisp wontons filled with cream cheese, imitation crab, scallions and ginger, served with a soy dipping sauce.
Ingredients
- Rangoon — 12 oz Pack Wonton Wrappers
- Rangoon — 8 oz Cream Cheese Room Temperature
- Rangoon — 8 oz Imitation Crab Meat Chopped
- Rangoon — ¼ cup Scallions Chopped
- Rangoon — 1 tsp Ground Ginger
- Rangoon — 2 tsp Soy Sauce
- Rangoon — Coarse Ground Black Pepper to Taste
- Rangoon — 1 Large Egg Plus 1 tsp Water for Egg Wash
- Rangoon — Vegetable Oil for Frying
- Dipping Sauce — 3 Tbsp Warm Water
- Dipping Sauce — 1 tsp Granulated Sugar
- Dipping Sauce — 2 Tbsp Soy Sauce
- Dipping Sauce — 1 tsp Rice Wine Vinegar
- Dipping Sauce — ½ tsp Sesame Oil
- Dipping Sauce — 1 Dash Chili Oil
- Dipping Sauce — 1 Tbsp Scallions Chopped
Method
- HEAT THE OIL: Gradually heat vegetable oil in a deep, straight-sided skillet or saucepan to 365–370°F. Use 3–4 inches oil; use a pan deep enough to leave room for the wontons and bubbling oil.
- MAKE THE FILLING: Mix the cream cheese, imitation crab, scallions, ginger, soy sauce and pepper until combined. Cover and refrigerate for 20 minutes. Whisk the egg with its 1 tsp water for egg wash.
- FILL AND SEAL: Work with 2–3 wrappers at a time. Brush all four edges with egg wash and put a heaping tsp filling in the center. Fold corner to corner into a triangle, pressing out air as you seal. Brush the two side corners with egg wash, bring them together and press firmly. Repeat with the remaining filling.
- FRY: Fry about six at a time for 2–3 minutes, moving them with a slotted spoon to brown evenly. Drain on a grate or paper towels.
- MAKE THE DIP: Dissolve the sugar in the warm water. Stir in the soy sauce, rice vinegar, sesame oil and chili oil. Top with scallions and serve with the rangoon.