Crab Rangoon Salt Bread
Erinscozykitchen cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A creative fusion of Korean salt bread (Sogum-ppang) and classic crab rangoon. These buttery rolls feature a crispy panko exterior and are filled with a savory-sweet cream cheese and imitation crab mixture, finished with a sweet chili glaze.
- Time
- 2 hours 30 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, dairy, fish, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 150 g
- 150 g
- 225 g
- 25 g
- 5 g
- 2 g
- 4 g
- 30 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 510 g before cooking, which is about 65 g per serving.
Steps
Prepare the salt bread dough using a blend of bread flour and cake flour (or all-purpose flour if necessary). Once the dough is finished, divide it into 80-gram pieces.
Shape the dough pieces into balls and allow them to bench rest.
Roll the rested dough into the traditional salt bread shape (tapered cylinders). Place them on a baking sheet and let them rest until they have doubled in size.
While the dough rises, prepare the filling. Finely chop the imitation crab using a knife (or scissors).
In a mixing bowl, combine the softened cream cheese, chopped imitation crab, sliced green onions, Worcestershire sauce, garlic powder, and sugar. Mix until well combined.
Transfer the crab mixture to a piping bag and set aside.
Preheat your oven. Just before baking, spray the risen rolls with water and generously coat the tops with panko bread crumbs.
Bake the rolls until they are golden brown and the panko is crispy.
Remove the rolls from the oven and cut a deep slit down the center of each roll.
Pipe the crab rangoon filling into the center of each roll.
Return the filled rolls to the oven for a few minutes until the filling is hot.
Brush the tops of the hot rolls with sweet chili sauce and garnish with additional fresh green onions before serving.
Notes
The author notes that while all-purpose flour works, a blend of bread and cake flour creates a superior texture for salt bread due to the specific gluten quality. Using a knife for the crab is recommended over scissors for efficiency.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 293
- Protein
- 8 g
- Carbs
- 40 g
- Fat
- 10 g
- Fiber
- 1 g
Where the calories come from
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