Ingredients
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12
-
1
-
3 - 4
-
3
-
2
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Incredible Crab Rangoon, My mom used to take my sister and me to a little Cantonese Chinese restaurant that served these. I loved them! These days, you can’t even find a Cantonese restaurant, so I had to come up with my own version, At a restaurant I worked at we used a beaten egg to seal the wrapper. This helped keep it from splitting in the fryer. Just dip your finger in the egg and ‘lubricate’ two of the sides and fold over the other two sides to make a triangle., Since I hate green onions, I obviously left those out. Otherwise, I followed the recipe exactly, and had some fantastic crab rangoons. They are a little time consuming, but definitely worth the time and effort! Way to go, Toby!
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Steps
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1
Done
|
Combine All Ingredients Except Wonton Skins Until Well Blended. |
|
2
Done
|
Adjust Seasonings, but Be Gentle With the Worcestershire and Soy Sauces, or the Cheese Will Turn a Dirty Brown Color, Which Isnt Too Appetizing. |
|
3
Done
|
Chill Cheese Well Before Starting Assembly. |
|
4
Done
|
Place 1 Rounded Teaspoon of Filling in the Center of Each Wonton Skin. |
|
5
Done
|
Moisten Edges With Water, and Fold in Half to Form Triangles, Squeezing Out Air as You Do So. |
|
6
Done
|
Moisten One Bottom Corner, Pull Bottom Corners Down and Overlap Slightly, Pressing Them Together to Seal. |
|
7
Done
|
to Prevent Wonton Skins from Drying Out Too Much, Prepare Just a Few at a Time, Keeping the Remaining Skins Covered With a Damp Towel. |
|
8
Done
|
Transfer to a Tray, Cover With Plastic Wrap, and Chill Thoroughly Before Proceeding. |
|
9
Done
|
Your Can Either Deep Fry the Crab Rangoon, Which Tastes Wonderful, or You Can Bake Them, Which Is Much Better For You, but not Near as Crispy. |
|
10
Done
|
It Is Up to You. |
