Rangoon Recipe

Soften and combine

Place the softened cream cheese in a medium bowl. Use a fork or small whisk to break it up until smooth and creamy.

Add the finely chopped crab meat, sliced green onions, soy sauce, worcestershire sauce, garlic powder, sugar, black pepper, and optional grated onion or shallot to the bowl.

Mix thoroughly until evenly combined and smooth. Taste and adjust seasoning (add a touch more soy sauce or a pinch of sugar as desired). Transfer the filling to a piping bag or cover the bowl and refrigerate for 15–20 minutes to firm up slightly; chilled filling is much easier to work with.

Prepare a clean work surface. Keep the wonton wrappers covered with a damp towel so they don't dry out while you work.

Lay one wonton wrapper flat. Place about 1 rounded teaspoon (approximately 10–12 grams) of the chilled filling in the center of the wrapper. Do not overfill—too much filling will prevent proper sealing.

Dip your fingertip in the cold water and moisten the edges of the wrapper lightly. Fold the wrapper over the filling to form a triangle, pressing out any air, and seal the edges firmly with your fingers. For a classic Rangoon shape, bring the two far corners together, overlapping slightly, and press to seal; alternatively you may leave as triangles or pleat the edges for decoration.

Place assembled rangoons on a parchment-lined tray in a single layer. If making ahead, refrigerate them on the tray, covered lightly with plastic wrap, for up to 2 hours before frying. For longer storage, freeze on the tray until firm, then transfer to a sealed bag and freeze for up to 1 month; fry from frozen, adding a few extra minutes to the cook time.

Pour 1½–2 cups of neutral oil into a deep skillet or medium saucepan to a depth of about 1–1½ inches. Heat over medium-high heat until oil reaches 350°F (175°C) on a kitchen thermometer. If you don't have a thermometer, test with a small piece of wonton wrapper—if it sizzles and browns in 20–30 seconds, the oil is ready.

Working in batches (do not overcrowd), gently slide 4–6 rangoons into the hot oil. Fry for 1½–2 minutes per side, turning once, until they are golden brown and crisp. Use a slotted spoon or spider to turn and remove them.

Transfer fried rangoons to a paper towel–lined plate to drain. Repeat with remaining rangoons, bringing the oil back to temperature between batches if necessary.

Let rangoons rest 1–2 minutes (they are very hot inside). Garnish with optional chopped cilantro and serve immediately with the dipping sauce.

Whisk together soy sauce, sriracha, rice vinegar, honey (or sugar), and sesame oil in a small bowl until combined. Taste and adjust heat or sweetness. Serve in small bowls alongside hot rangoons.