The scallion, crab, and cream-cheese stuffed wontons are delicious and fun to make at home on a day off.
Crab Rangoon
The scallion, crab, and cream-cheese stuffed wontons are delicious and fun to make at home on a day off.
Ingredients
- 8 oz softened cream cheese
- 8 oz imitation crab (surimi)
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp red pepper flakes
- 1 pack refrigerated wonton wrappers
- 6-8 cups vegetable oil
Instructions
- Combine softened cream cheese, imitation crab, scallions, soy sauce, sesame oil, and red pepper flakes in a large mixing bowl.
- Stir with a rubber spatula until the mixture is homogenous and fully incorporated.
- Prepare a small bowl with room temperature water.
- Remove wonton wrappers from fridge and locate a small spoon for the filling.
- Spoon roughly 2 tsp of the filling into the center of a wonton, and then wet the exterior of the wonton wrapper with your finger and fold the square wonton into a triangle shape, leaving the filling in the center.
- Avoid trapping air inside the area of the wonton with the filling.
- As you finish wrapping the wontons, place on a tray covered with plastic wrap.
- Heat oil to 350F in a heavy-bottomed pan and deep-fry your wontons to a golden-brown color.
- Reserve fried wontons on paper towels on a wire sheet rack and serve as soon as they are cool enough to eat.
Notes
For the wonton wrappers, you can find these in packs of roughly 50 in the refrigerated section of many major grocery stores. Asian grocery stores generally have a variety of these to choose from.
You can fold the wontons in many different ways, although the “classic” aesthetic resembles a four-pointed star. The recipe provides a method for creating simple triangular wontons, which aren’t quite as nice looking as the classic folding technique.
You can fold the wontons in many different ways, although the “classic” aesthetic resembles a four-pointed star. The recipe provides a method for creating simple triangular wontons, which aren’t quite as nice looking as the classic folding technique.