Crab Rangoon- I'm American Chinese

Crab Rangoon are deep-fried dumplings served in American Chinese restaurants, stuffed with a combination of cream cheese and imitation crab meat. They are made from Chinese wontons and deep fried. Although served in typical Chinese restaurants, crab rangoon isn't considered authentic Chinese cuisine. Although the history of crab rangoon is misty, cream cheese was barely used in China. Crab rangoon is similar to another American Chinese dish, the Fortune cookie, that is falsely associated with authentic Chinese dishes. Crab rangoon is rumored to have been introduced at the 1904 St. Louis World's Fair. Since then, it has become a major hit in most Asian cuisine restaurants.



* Crab Rangoon

8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce (or other sauces)
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying

Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton.

Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels.

(To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying).


Good, Good Combination!

Thanks chinesefooddiy and homel