Crab Rangoon (5pcs) Recipe
Make Crab Rangoon (5pcs) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Wrappers & Assembly
Optional Dipping Sauce
Method
Filling
- 1
Prepare filling
In a medium bowl, combine the softened cream cheese and crab meat. Use a fork to break up lumps and mix until smooth but slightly chunky. Stir in the minced green onions, soy sauce, Worcestershire sauce, sesame oil, sugar, garlic powder, and white pepper until evenly distributed. Taste and adjust seasoning — it should be slightly savory with a hint of sweetness. Chill the mixture for 10 minutes to firm slightly (optional but helps with assembly).
Wrappers & Assembly
- 2
Assemble Crab Rangoon
Lay one wonton wrapper on a clean work surface. Place about 1 heaping teaspoon (roughly 10–12 g) of the chilled crab-cream cheese mixture into the center of the wrapper. Dip your finger into the cold water and moisten the edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, press out excess air, and seal edges firmly. For a classic pouch shape, bring the two opposite corners of the triangle together, overlap slightly, and press to seal; alternatively keep as a triangle. Repeat for remaining wrappers to make 5 pieces. Place assembled rangoon on a tray lined with parchment and keep chilled while you heat the oil.
Frying
- 3
Heat oil
Pour about 1 cup of oil into a small heavy-bottomed saucepan or skillet so the oil is deep enough to partially submerge the wontons (about 1–1.5 inches). Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wonton scrap into the oil — it should sizzle and rise steadily without browning immediately.
- 4
Fry rangoon
Working in a single layer (do not overcrowd), carefully add 2–3 rangoon to the hot oil. Fry for 45–75 seconds per side, turning once, until golden brown and crisp. Use a slotted spoon to transfer cooked rangoon to a paper towel-lined plate to drain. Repeat with remaining pieces. If oil temperature drops, allow it to return to 350°F before frying the next batch.
- 5
Serve
Let rangoon rest 1–2 minutes off the oil so filling sets slightly, then transfer to a serving plate. Serve warm with sweet chili sauce, duck sauce, or your preferred dipping sauce.