Crab Rangoons

 

These dumplings are easily frozen. Spread them out on a baking sheet sprinkled with cornstarch; be careful that none are touching each other. Freeze for 10 minutes or until firm. Place in a large zip-top plastic freezer bag with 1 teaspoon cornstarch. Adapted from cookbook author Andrea Nguyen, who writes at Viet World Kitchen andAsian Dumpling Tips.

4 ounces cream cheese or Tofutti cream cheese, at room temperature

1 (6-ounce) can crab meat or about 1/4 pound

2 tablespoons finely chopped scallion, white and green parts

1/4 teaspoon ground black pepper

1/2 teaspoon A-1, Tonkatsu or Worcestershire sauce

1/8 to 1/4 teaspoon garlic powder

Salt

36 wonton skins

Canola oil, for deep frying

Sweet and sour sauce or plum sauce, optional condiment

COMBINE cream cheese, crab meat, scallions, black pepper, A-1 and garlic powder in a medium bowl. Use a fork to mix well. Taste and add salt, as needed. Cover with plastic wrap and set aside for 30 minutes before using, or refrigerate up to a day in advance. Makes about 3/4 cup.

FILL each wonton skin with about 1 teaspoon of the filling. Moisten edges of skin with water. Fold in half; press edges together with fingertips to seal. Place finished wontons on a parchment paper-lined baking sheet that’s been lightly dusted with cornstarch. Repeat with wonton skins and filling until done. Cover with a damp towel to prevent drying.

POUR enough canola oil into a large deep skillet, wok or Dutch oven for a depth of about 2 inches. Heat oil over medium-high heat to about 325 degrees. Working in batches of about 4 to 6, slide wontons into oil and fry about 1 to 2 minutes on each side, or until golden brown. Use a skimmer or slotted spoon to remove to paper-towel lined plate or wire rack on baking sheet.

SERVE warm with sweet and sour sauce or plum sauce.

Yield: 36 wontons.

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