I’m assuming everyone has their favorite Chinese buffet diet-killer… mine is the crab rangoon. Those little fried cheesy pillows of excellence can make or break a buffet experience for me. If your rangoons suck, you already lost my business.
With this recipe in my pocket I am one step closer to writing off all Chinese food venues. I can make 40 of these bad boys for the same price as 10 at the restaurant… not to mention I actually know what’s inside of my food when I make it.
First up… I mixed the cream cheese, finely chopped “crab”, onions, onion powder, and a little hot sauce together.
Everything I’ve made that involves mixing together a bunch of stuff always looks horrible in the bowl… fear not, it may look like cat food but it tastes amazing.
I’m not being fair to cat food, I’m just assuming it tastes awful based on the smell… disgusting smell… but maybe it tastes excellent. Who knows.
Place a teaspoon-ish dab of the “crab” mixture in the center and then fold it in half. Since I failed at taking a picture of step 3 you will have to decipher my horrid instructions below to get the same shape.
They look much better than our first attempt where we went with the boring standard triangle. Chinese people are creative in their folding, you can find more options on YouTube… I went for the second easiest.
Fry those bad boys and then devour in mass. I think I ate a dozen of these things before they made it to the plate.
I’m really going to have to start practicing some sort of self control at some point here. I’ve been using the excuse of needing to put on some winter weight to keep myself warm, but it was almost 50 today… New York… January?
Be scared Chinese restaurants! Once the American public figures out that crab rangoons are cheap and easy to make we will no longer have a need to visit your fine establishments. Just kidding, you still have general tsao’s chicken.
Ingredients
Instructions
Mix together cream cheese, crab, onion, onion powder, and hot sauce.
Place a teaspoon sized dab of the mixture in the center of the wonton wrapper. Wet the edges of the wrapper and fold in half. Place a dab of water in the upper left corner then begin to fold in half again and twist so the top of the upper left corner meets with the bottom of the upper right corner.
Heat up some oil to ~350ºF and give them a quick fry. If you went for a shallow fry make sure to flip and cook evenly. Remove and let cool on paper towel.
Tell yourself they had enough time to cool and then dig in only to find out they are still volcano hot.
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