Crab Rangoon
Steve Wertz
I've never had one of these rangoon recipes turn out. The wontons
explode as the cheese gets hot and before the skin is crisp. I
end up with a mess.
-sw
Deborah Tinker (ddti...@facstaff.wisc.edu) wrote:
> This is a multi-part message in MIME format.
> ---------------------------------216453140943
> Content-Transfer-Encoding: 7bit
> Content-Type: text/plain; charset=us-ascii
> Dan Schamber <dan...@haven.ios.com> wrote:
> >MM: Crab Rangoon
> >---------- Recipe via Meal-Master (tm) v8.02
> >
> > Title: Crab Rangoon
> > Categories: Chinese, Appetizers, Seafood, Restaurants
> > Yield: 8 servings
> >
> >----------------FAVORITE RESTAURANTS, BON A----------------
> >
> >--------------------------FILLING--------------------------
> > 1/2 lb Crabmeat, drained, chpd
> > 1/2 lb Cream cheese, room temp
> > 1/2 t A-1 sauce
> > 1/4 t Garlic powder
> >
> >-------------------------WRAPPERS-------------------------
> > 2 1/2 Dozen wonton wrappers
> > 1 Egg yolk, well beaten
> > Oil for deep frying
> > Chinese mustard and/or red s
> >
> > Taken from a restaurant recipe printed in Gourmet some
> > years ago. Combine crabmeat with cream cheese and
> > seasonings in a medium bowl and blend to a paste.
> > Place heaping teaspoonful on each wonton. Moisten
> > edges of wontons with egg yolk. Gather the four
> > corners of the wontons together at the top and pinch
> > the edges together to seal. Heat oil to 375 deg. Add
> > wontons in batches and fry until golden brown; about 3
> > minutes. Remove with a slotted spoon and drain on
> > paper towels. Serve hot with Chinese mustard and red
> > sauce for dipping.
> >
> > Amend: Listed in Favorite Restaurant Recipes, Bon A as
> > source: Trader Vic's, SF, CA
> >
> >-----
> >
> >^^
> >Rec.food.recipes is moderated; only recipes and recipe requests are
> >accepted for posting. Please read the "Posting Guidelines" article.
> >Recipes/requests go to rec...@rt66.com; questions/comments go to
> >tfdp...@acpub.duke.edu. Please allow several days for your
> >submission to appear.
> ---------------------------------216453140943
> Content-Transfer-Encoding: 7bit
> Content-Type: text/plain
> From: Dan Schamber <dan...@haven.ios.com>
> Reply-To: Dan Schamber <dan...@haven.ios.com>
> Newsgroups: rec.food.recipes
> Followup-To: rec.food.cooking
> Subject: Crab Rangoon
> Date: 8 May 1996 03:21:19 -0600
> Organization: Rt66.COM, Public Internet Access in New Mexico
> Message-ID: <318325...@haven.ios.com>
> MM: Crab Rangoon
> ---------- Recipe via Meal-Master (tm) v8.02
> Title: Crab Rangoon
> Categories: Chinese, Appetizers, Seafood, Restaurants
> Yield: 8 servings
> ----------------FAVORITE RESTAURANTS, BON A----------------
> --------------------------FILLING--------------------------
> 1/2 lb Crabmeat, drained, chpd
> 1/2 lb Cream cheese, room temp
> 1/2 t A-1 sauce
> 1/4 t Garlic powder
> -------------------------WRAPPERS-------------------------
> 2 1/2 Dozen wonton wrappers
> 1 Egg yolk, well beaten
> Oil for deep frying
> Chinese mustard and/or red s
> Taken from a restaurant recipe printed in Gourmet some
> years ago. Combine crabmeat with cream cheese and
> seasonings in a medium bowl and blend to a paste.
> Place heaping teaspoonful on each wonton. Moisten
> edges of wontons with egg yolk. Gather the four
> corners of the wontons together at the top and pinch
> the edges together to seal. Heat oil to 375 deg. Add
> wontons in batches and fry until golden brown; about 3
> minutes. Remove with a slotted spoon and drain on
> paper towels. Serve hot with Chinese mustard and red
> sauce for dipping.
> Amend: Listed in Favorite Restaurant Recipes, Bon A as
> source: Trader Vic's, SF, CA
> -----
> ^^
> Rec.food.recipes is moderated; only recipes and recipe requests are
> accepted for posting. Please read the "Posting Guidelines" article.
> Recipes/requests go to rec...@rt66.com; questions/comments go to
> tfdp...@acpub.duke.edu. Please allow several days for your
> submission to appear.
> ---------------------------------216453140943--
--
-----------------------------------------------------------------------------
Steve Wertz (tm) http://www.clbooks.com/
Computer Literacy Bookshops, Inc. for technical book info.
ste...@clbooks.com in...@clbooks.com works also
------------------------------------------------------------------------------
June Merryview
Steve,
I'm not an expert, but I've done this a number of times before in the past.
Maybe your oil is too hot, or you don't have enough oil in the pot so that
they reach the bottom. It's also important not to cook too many at a time.
I do cream cheese wontons (sweet rangoon) and they come out fine. It's hard
to get them to be crispy, but they don't blow up. :) The cream cheese part
doesn't need to be cooked in my case so it is not too hot when they are done.
The only thing that needs to be cooked is the wonton. Drop them in flat side
down (cheese side down) and then flip later.
How are you folding them? The way I do it is to fold all corners to the top
and seal like a pyramid shape. From the top it looks like this:
_______
|\ /|
| \ / |
| / \ |
|/ \|
-------
Hope that helps some. It's hard to explain but you can figure it out if
this isn't the way you do them now.
Hope I helped!
Tina, amateur beginner cook who eats cheap but good. (and sometimes really
expensively...)