Crab rangoons were never my favorite appetizer at Chinese places. I actually hated them. I think it was something to do with the cream cheese. So, when a friend suggested I make crab rangoons, I was hesitant. I was wrong. This recipe will change everything you think of rangoons, and I dare say you might never order them again at a restaurant. Why? Because these crab rangoons are JUICY. That’s right. Not a usual adjective to describe them, is it?
When you eat crab rangoons at a restaurant, what’s the best part? The sauce? Maybe the crispy exterior? I wager you wouldn’t answer the filling. What if you could make the filling the star of the show? What would that look like?
Making The Crab Rangoons
First, don’t cheap out on the crab. Actually, the krab. As far as I know, no one uses real crab in these. That’s okay, imitation krab is a secret pleasure of mine. Plus it’s pretty cheap. For people like me who don’t like biting into a big glob of cream cheese, this changes everything. The end result is closer to 50/50 krab vs cream cheese. Next, add plenty of scallion. I love the extra flavor coming from the onion. Last, the most important ingredient. Fish sauce. This is where the depth of flavor comes from.
This recipe includes instructions for making the wrappers from scratch as well. You don’t need to do that if you don’t want to. As I said previously, the filling is the star of the show. However, the wrappers are not difficult to make. I even think it is fun. Don’t make dumpling wrappers though. That is a special kind of torment and I will get to that eventually. Finally, experiment with your rangoon shapes. Make a really big one. Have some fun with it!
- 2 cups flour
- 1 egg
- 1 tsp salt
- ½ cup water
- ½ cup scallions sliced
- 1 cup cream cheese
- 2 tbsp chives chopped
- 1 cup imitation crab chopped
- 1 tsp soy sauce
- ⅓ tsp lemon juice
- 1 tsp oyster sauce
- ¼ tsp fish sauce
- ½ tsp salt
- Beat 1 large egg and add it to a mixing bowl with your flour, salt, and water. Mix until the ingredients come together.
- Dust your counter with flour or corn starch and knead your dough for 10 minutes. Rest for 10 minutes.
- Knead the dough for 10 more minutes. Rest for 30 minutes.
- Mix together all the filling ingredients in a mixing bowl. Make sure to taste and see if it is to your liking.
- Roll the dough into a thick snake and cut into small ½ inch pieces. Roll these discs flat. Take a big spoonful of filling and put in the middle.
- Wet your fingers and pinch the dough together at the top. Repeat for all the wrappers.
- Heat up a large pot of vegetable or canola oil. Drop the rangoons into the pot, fry for 2 minutes or until golden brown.
- Let the rangoons cool for a few minutes and enjoy!