Crab Rangoon Recipe
Crab Rangoon is a simple and quick American-Chinese dish. Its main ingredients are cream cheese and crab meat, which are mixed together, wrapped in wonton wrappers, and deep-fried. Crab Rangoon has a sweet flavor profile and is popular for its unique preparation method and texture, making it a widely enjoyed snack.
INGREDIENTS
- 125g medium gluten flour
- 225g crab meat
DIRECTIONS
Take a medium-sized bowl and add 125g medium gluten flour, 20g sweet potato starch, and 4g sea salt. Mix well until evenly combined.
Prepare 70g of boiling hot water and add 10g of vegetable oil to it.
Use a fork to stir the flour and pour in the hot water and vegetable oil mixture. Stir well until the dough roughly forms a ball.
Knead the dough by hand until it becomes smooth and soft, which should take about 1-2 minutes.
Wrap the dough with plastic wrap and let it rest at room temperature for 15 minutes.
After the dough has rested, divide it into four equal portions. Take one portion and flatten it into an oval shape.
Using the thickest setting on a pasta machine, gradually roll out the dough into a thin sheet.
After rolling it out thinly, cut the dough into shorter lengths, and then use a knife to evenly cut the dough into squares.
Sprinkle the cut wonton wrappers with sweet potato starch and separate them. Repeat the above steps with the remaining dough.
Tip:
You can sprinkle a bit more sweet potato starch to prevent the wonton wrappers from sticking together and making them difficult to separate. Alternatively, you can place them apart like I did.
Clean the crab thoroughly and prepare 225g of crab meat for later use.
Beat the egg until it is scrambled, using a whisk or a mixer, and set it aside as egg mixture.
In another bowl, take 350g of cream cheese and blend it with a mixer until it becomes creamy.
Then add 12g of soy sauce into the cream cheese and mix thoroughly until well combined.
After chopping 10g each of scallions and garlic into minced pieces, add them to the mixture and stir until evenly combined.
Then add the prepared crab meat into the mixture and stir until evenly combined.
Take each prepared wonton wrapper and place 2-3 teaspoons of filling in the center of the wrapper.
Brush the edges of the wrapper with the beaten egg.
Tip:
Brushing the edges with egg helps the wonton wrappers seal easily.
Next, take one end of the wonton wrapper and pinch together two corners. Do the same with the opposite end, then bring both pinched ends towards the center and pinch them together to seal the wonton. Repeat this process until all the wontons are sealed and filled.
Pour 1000ml of oil into a pot and heat it to 175 degrees Celsius. Fry the crab rangoons in batches, frying each batch for about three minutes until they are golden brown and crispy.
After frying, place the crab rangoons on a wire rack or paper towels to drain excess oil.
Pour 100g of sweet and spicy sauce into a small dish. Arrange the crab rangoons on a serving plate and serve them together with the sauce.