July 8, 2012//American Chinese, Recipes//109 Comments »
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Crab Rangoon, aka, Crab Ragu, Cheese wonton or Chinese cheese puff, is a famous American Chinese appetizer where golden crispy outer wonton shell meets the addictive creamy cheese filling.
I first learned about crab rangoon when I was at a local Chinese takeout restaurant, where I worked as a part-time helper on Fridaysduring myhigh school. Growing up in China, prior to working at this restaurant, I had very limited knowledge in American Chinese food because Chinese takeout was rarely on my family’s dining table.
So after I fried a dozen orders of crab rangoons on my first day at job, I was so curious that I had to try one of these cheese-filled wontons. I was instantly hooked and couldn’t stop eating it from the deep fryer basket until the owner started to stare at me…
Although I still haven’t be able to fully appreciate American Chinese dishes, I have remained a fan of thisyummy wontonappetizer.
They are a must try for me whenever I get Chinese takeout oreat at aChinese buffet restaurant (which doesn’t happen too often).
On a side note, if you enjoy crab rangoon a lot, you’ll probably also like this coconut shrimp dish and walnut shrimp whichareboth Chinese buffet favorites of mine.
On the other hand, if you want to learn more about traditional wonton dishes, here is a Cantonese style shrimp wonton recipe for you to check out.
Authentic Chinese food or not, these delicious cheese wontons are a great finger food for parties and they are very easy to make. You can find wonton wrappers in most of your local supermarkets nowadays. For the filling, you need cream cheese, scallions, and crab meat or imitation crab meat stick (what most of the restaurants use).
To start, cut the imitation crab sticks in halves. Separate the sticks into fine threads.
In a large mixing bowl, combine the imitation crab sticks with other cheese filling ingredients.
Mix into a lumpy paste.
Place teaspoonful of cream cheese filling in middle of a wonton skin. Wet the edges of the wonton wrapper with water.
Fold the wrapper in half to form a triangle. Press all edges to seal.
Optionally, brush some water on the left and right angles of the triangle and fold these two corners inward for better presentation.
Alternatively, fold the two opposing corners without sealing the edges.
Bring the other two corners to the center and seal all edges.
Over medium heat, deep fry the wontons for 1 – 2 minutes on each side or until golden crispy. Drain the excess oil on a paper towel and serve the wontons warm.
At restaurants, crab rangoon is served often with sweet plum sauce, duck sauce, and sweet and sour sauce. Feel free to serve it with your other favorite sauces or you can just serve it straight up.
Crab Rangoon (Cheese Wonton)
Rating: 5
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 30 minutes
Yield: 20 - 25 Golden Cripsy Crab Rangoons
Ingredients
- 1 pkg. wonton wrapper
- water
- ½ lb imitation crab sticks or lump crab meat
- 1 (8 oz.) pkgs. cream cheese, softened in room temperature
- 3 stalk scallions, finely chopped
- 1 tsp Worchester sauce
- 1 tsp soy sauce or ½ tsp salt
- 1 tsp. sugar
For Cheese Filling
Instructions
- Cut the imitation crab sticks in halves. Separate the sticks into fine threads In a large mixing bowl, combine the imitation crab sticks with other cheese filling ingredients. Mix into a lumpy paste.
- Place teaspoonful of cream cheese filling in middle of a wonton skin. Wet the edges of the wonton wrapper with water. Fold the wrapper in half to form a triangle.
- Press all edges to seal. Optionally, brush some water on the left and right angles of the triangle and fold these two corners inward for better presentation.
- Alternatively, fold the two opposing corners without sealing the edges. Bring the other two corners to the center and seal all edges.
- Over medium heat, deep fry the wontons for 1 – 2 minutes on each side or until golden crispy. Drain the excess oil on a paper towel and serve the wontons warm.
- At restaurants, crab rangoon is served often with sweet plum sauce, duck sauce, and sweet and sour sauce. Feel free to serve it with your favorite sauce or you can just serve it straight up.
http://yireservation.com/recipes/crab-rangoon-cheese-wonton/
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Enjoy!
posted by Yi//American Chinese, Recipes
109 Comments »
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