Re: Rangoon Full Movie Download In 1080p
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Crab Rangoon, sometimes called crab puffs,[1] crab rangoon puffs, cheese wontons, or cream cheese rangoons,[2] are filled crisp dumpling appetizers[3] served primarily in American Chinese restaurants.[1][2]
The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings.[3][4][5][6] A small amount of the filling is wrapped in each wonton wrapper. The dumpling is then shaped by either folding the wrapper over into a triangle,[1][3][7][8][9] by creating a four-pointed star,[1][2] by gathering it up into a flower or purse shape,[1][5] or by twisting it into the traditional wonton shape.[6]
The appetizers are cooked to crispness by deep-frying in vegetable oil or by baking.[3][4][5] They can be served hot or cold.[3][5] In North America, crab rangoon is often served with a sauce for dipping such as soy sauce,[6][10] plum sauce,[11] duck sauce,[10][12] sweet and sour sauce,[1][4][7][10] or a hot mustard sauce.[8][13]
Crab rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in Beverly Hills in 1955[14] and in San Francisco since at least 1956.[15][16][17] Although the appetizer has the name of the Burmese city of Rangoon, now known by Burmese as 'Yangon',[18] the dish was probably invented in the United States by Asian American chef Joe Young working under Victor Bergeron, founder of Trader Vic's.[19][20][18] A "Rangoon crab a la Jack" was mentioned as a dish at a Hawaiian-style party in 1952 but without further detail and so may or may not be the same thing.[21]
Heat the oil in a medium saut pan over medium heat. Add the kale and season with salt. Cook until tender but still bright green, about 3 to 5 minutes. Turn the kale out into a large bowl to cool slightly. Then add the crab and ricotta. Season again to taste.
Fill a small bowl with water, dip your fingers in the water, and then trace the border of the first wrapper. Bring all four corners of the wrapper to a point in the center, pressing to seal, and then follow the seams down toward the filling, pressing and sealing as you work. Dip your fingers in the water again and repeat the sealing process with the remaining wrappers. Set the completed rangoon aside as you work and repeat the process once more with the remaining wrappers.
Heat 2 quarts of oil over medium heat in a high-sided pot or Dutch oven. Bring the oil to 350F (175C). Working 4 to 5 at a time, fry in batches for about 3 minutes, until light golden in color. Use a slotted spoon or tongs to remove rangoon from the fry oil and let drain on a paper towel lined plate. Repeat the frying process. Serve with sweet and sour sauce.
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In a bowl, mix all ingredients together. Important: Make sure any liquid from crab meat is completely drained, especially if you are using canned crab meat! If there is too much liquid in the mix, your crepe filling be watered down and soggy. Set aside while preparing the crepe.
Preheat oven to 350 degrees. On the lowest stove setting, slowly spoon crepe mixture into a small nonstick pan, spinning the pan in a circular motion to create an even, thin crepe. Let cook for 1 minute. Spoon 2 tablespoons of crab rangoon in center of crepe. Fold sides of the crepe over the crab rangoon. Secure with a chive ribbon or toothpick. Place crepes close together in a casserole dish and cover with an aluminum foil; this process cooks the crab rangoon while keeping the crepes moist. Bake for 10 minutes.
Hi John, I like your crab Rangoon, very inviting and awesome. The wonton skin look so crispy and addictive.
Thanks for all the wonderful tips... not many of us like to do deep frying at home.
I made the baked version crab Rangoon last year...not bad the taste...I enjoyed eating it. I blog about it in December 2012 with the crab Rangoon history under title "Golden pagodas, warm fiery rubies and crab Rangoon."
Have a nice weekend, regards.
Hi Amelia, I'll definitely have to check out your post! I almost did something about Crab Rangoon history, but decided not to because the post was getting way too long, and there's so much contradictory info about the dish! Thanks for the comment.
I love these things and like you said, never thought about making them at home (I think it's the deep frying bit!) but these look gorgeous and worth trying. I love how crispy they look, perfectly fried and I think we need duck sauce (I like to dip mine in both hot mustard and duck sauce)
Nazneen
I could honestly eat my weight in crab rangoon. And yours looks so delicious and crisp I can almost hear the wonderful crunch of each bite. I had no idea that imitation crab was the traditional choice for these guys, that certainly makes them more affordable.
Oh we always order this as appetizer but never tried at home due to frying part since I tend to burn some of my skin always...I think I will give it a try with your tips on frying. I know I have to watch the temperature but never went the extra step to put a thermometer. Enjoy your Tiki month :))Wish I was your neighbor :))
Hi Ilke, a lot of people fry without a thermometer, but I find it's so much easier when I use one. These are definitely worth making at home - problem is, once you start making them, can you stop? ;-) Thanks for the comment.
To this day I can still remember my first Pupu Platter. It was at the Bali Hai in Northport Long Island, NY. And, it was my first date EVER!!! Sadly it is no longer there but oh my goodness...I really think the popularity of the Pupu Platter should be revitalized and from the looks of your Crab Rangoon, it may be well on its way!
Thank you so much for sharing, John. I am going to LOVE Tiki Month @ Kitchen Riffs!
Oh I am so looking forward to August at Kitchen Riffs!!! This was a great start. We always order the PuPu Platter when we eat Chinese and these rangoons are my favorite! Thanks for all of the information on how to make them. I would definitely love to make them at home and now I can! Thanks John! Keep them coming! :)
Hi MJ, Tiki Month is going to be fun! These really are pretty simple to make, and a batch is a great dinner for two, with some leftovers (although the leftovers lose their crispness). Not the healthiest dinner in the world, however. ;- Thanks for the comment.
Great looking crab rangoons!
Thank you for posting the info on baking in a 450 degree oven as an alternative to frying-I am one of those that def. do not like to deep fry - for purely lazy reasons as I don't like to clean up the mess after :)
Shashi @
Hi John, these look amazing and delicious! I don't like deep-frying because it always make the whole house oily and smoky, but once in a while is definitely okay, especially when these look so tempting!
Hi Shashi, I doubt if you'll get quite the same color as when you deep fry, though I suppose you could rub some oil on the rangoons and run them under the broiler for a minute or so to brown them more. And of course I haven't tried the recipe, so I don't know if it works. But it sounds as if it should. Thanks for the comment.
Hi Jasline, you'll always get some odors when you deep fry, but if you keep the oil at the right temperature and use fresh oil (and run the exhaust fan!), I find odors are minimal. But it does depend on what you're frying too - fried fish tends to have more odor, for example, or at least in my experience. Thanks for the comment.
I love these! Perfect little morsels of goodness. Can't wait to get through the month. Looks like I should have lost 5 pounds so I can enjoy it more! Does this mean a tiki party over Labor Day? I have the torches!
Hi Shibi, wonton wrappers really are super - I sometimes use them to make ravioli when I'm lazy and don't feel like rolling out the dough! And I don't think it's even legal to have just one crab rangoon. ;-) Thanks for the comment.
I wish you were working in the kitchens in at least one of the restaurants in this area -- or at least post your recipe in each of them. Crab rangoon are usually such a disappointment, either too little crab or too little filling. It's a sure sign that when they are folded "creatively," the filling will be cut in half. Yours, though, are perfect. A good ratio of crab to cream cheese and plenty of both in each rangoon. Yum! This was a great post, John, made even better knowing that it is but one of a series. This will be an August to bookmark! :)
Thanks!
Hi John, I've been pretty lucky in my restaurant crab rangoon experiences, but I've heard enough horror stories to know there is a lot of bad crab rangoon out there. The nice thing about making your own is you can make a crab/cream cheese ratio that suits your taste. And of course put in the proper amount of filling. Glad you're looking forward to Tiki Month, and thanks for the comment!
I love crab rangoons , the one you order in resturants are not to tasty... made them at home a little better ... but this one is going to beat them all hands down .
Just a reminder John , setting up my tent on your lawn so pleeeeeese don't call the police , I bookmarked this spot for the month of August ... Tiki Month ...you betcha Giggling Thanks for sharing :)
Hi John. Oh my I love crab rangoon, but I've never thought of making it at home. Why not? This looks so delicious and it is far easier than I thought! I'm going to splurge on some real crab and make these as soon as baby allows. Thank you for sharing!!
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