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Crab Rangoon ( Cream Cheese Wontons )
Ingredients
- 1 Package Wonton Wrappers 14 oz
- Small Bowl Of Water To Seal Wontons
- 5 Cups Vegetable Oil For Deep Frying
For the cream cheese filling:
- 6 Ounces Cream Cheese
- 1 Teaspoon Sugar
- 1 Teaspoon Siracha
- 1 1/2 Tablespoons Chopped Green Onions
Season the crab meat with:
- 1/3 Cup Lump Crab Meat
- 1/8 Teaspoon Onion Powder
- 1/8 Teaspoon Garlic Powder.
- 1/8 Teaspoon Sugar
- Pinch of Black Pepper
Add to the pan:
- 1/2 Teaspoon Vegetable Oil
- 1 Garlic Clove Minced
- 1/2 Of A Small Shallot Chopped - Equals to 1/2 a tablespoon of chopped shallots
Recommended dipping sauce:
- Caravan Sweet Chili Sauce For Fried Fish
Instructions
Soften the cream cheese .
- Place the cream cheese in the microwave and press the "Defrost" button for 1 minute and add additional 15-30 seconds if needed.
- Remove from the microwave and add in 1 teaspoon of sugar and stir.
- Then add in 1 teaspoon of Siracha and stir.
- Set aside.
Season the crab meat.
- In a bowl combine the 1/3 cup crabmeat with the 1/8 teaspoon onion powder.
- And add in 1/8 teaspoon garlic powder.
- And add a pinch of black pepper.
- Mix and set aside.
Get ready to cook the crabmeat.
- Mince 1 garlic clove and chop 1/2 of a small shallot which equals to 1/2 a tablespoon of chopped shallots . Set aside.
Saute the crab meat.
- In a pan on Medium-High heat add in 1/2 a teaspoon vegetable oil. Once the oil is hot add the minced garlic and chopped shallots to the pan. Saute for 10 seconds or until the shallots are translucent.
- Then add in the crabmeat and saute for about 1 minute or until slightly browned.
- Let the crab meat mixture cool for 5 minutes.
- Then combine the crab meat mixture with the cream cheese and gently mix.
- Add in 1 1/2 tablespoons of chopped green onions and mix.
Make the crab rangoons.
- Place a wonton wrapper on a cutting board.
- Place the rest of the wonton wrappers in a plastic zip loc bag or place a damp towel over the stack of wonton wrappers to keep them from drying out.
- Place 1 heaping teaspoon of the filling in the middle of the wonton wrapper.
- Dip your finger into some water and wet the four edges of the wonton wrapper.
- Then bring the two corners together.
- Next bring up the third corner toward the center and give it a pinch at the top. Press to seal the edges.
- Then bring up the last corner toward the center and pinch it at the top.
- Before completely sealing the wonton be sure to press out some of the air to prevent it from puffing up too much while cooking.
- Pinch all the sides to completely seal the wonton.
- Continue wrapping the wontons until there is no more crab meat mixture left.
Fry the wontons:
- Fill a medium saucepan halfway with vegetable oil . Turn the heat on to Medium.
- Check to see if the oil is ready by placing a wooden chopstick in the oil. If rapid bubbles appear around the chopstick then the oil is ready.
- Fry the wontons in batches.
- Lower the wontons into the oil . As soon as the bottoms of the wontons have browned remove them from the oil and place them on a wire rack or on a plate lined with paper towels to drain.
- Then take one of the fried wontons and place it back into the oil to finish frying it. Dip the pointy part of the wonton into the oil for about 7-10 seconds to brown the top section.
- Continue this step with the rest of the fried wontons.
- Again place the fried wontons on a wire rack or on a plate lined with paper towels to drain.
They are done:
- Serve immediately while warm with a Sweet Chili dipping sauce.
- Enjoy !
Notes
Problem Solving: If your wontons are burnt: Then reduce your heat. If the cream cheese filling leaks into the oil : Then you may have placed too much of the filling into the wontons or it could be possible that your wontons may not have been completely sealed. Also if you cook your wontons for too long it will cause them to open up while cooking. You will need to increase your heat just a bit. It should only take about a minute for the wontons to brown. If it takes longer than that then your heat is not hot enough . If the inside of your wontons end up oily : Then the wontons may not have been completely sealed and have popped open slightly while cooking . The insides of the wonton will also become oily if the oil temperature is too low. If you are frying your wontons for more than a minute then your heat may not be hot enough. You heat should be about Medium-Low to Medium.
