Imported from the web

Restaurant-Style Crab Rangoon

Name: Restaurant-Style Crab Rangoon
Prep time: 30 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 8 oz Cream cheese (softened); 4 oz Imitation crab (finely chopped); 2 tbsp Green onion (finely chopped); 0.5 tsp Garlic powder; 1 tsp Worcestershire sauce; 0.5 tsp Soy sauce or liquid aminos (Creator says they used liquid aminos instead of soy sauce; exact product not specified.); MSG (a tiny pinch; optional); 1 tsp Powdered sugar; Water (for sealing the wonton wrappers; amount not specified); Wonton wrappers (amount not stated; one wrapper per rangoon); Oil (for frying; amount not stated)

Recipe by Mazer Lazer Facebook

Imported by Starr2 on SeeMeCook

Crispy fried wontons filled with a creamy, savory mixture of imitation crab, cream cheese, green onion, and seasonings. The filling is wrapped, briefly air-dried, then fried until deeply golden and crisp.

4 servings60 minEast Asian

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Ingredients

8 oz Cream cheese (softened)
4 oz Imitation crab (finely chopped)
2 tbsp Green onion (finely chopped)
0.5 tsp Garlic powder
1 tsp Worcestershire sauce
0.5 tsp Soy sauce or liquid aminos (Creator says they used liquid aminos instead of soy sauce; exact product not specified.)
MSG (a tiny pinch; optional)
1 tsp Powdered sugar
Water (for sealing the wonton wrappers; amount not specified)
Wonton wrappers (amount not stated; one wrapper per rangoon)
Oil (for frying; amount not stated)

Steps

1
Soften the cream cheese before beginning. Finely chop the imitation crab into very small pieces and finely chop the green onion.
2
Put the softened cream cheese in a bowl. Add the chopped imitation crab, chopped green onion, garlic powder, Worcestershire sauce, soy sauce or liquid aminos, a tiny pinch of MSG if using, and powdered sugar.
3
Mix the filling thoroughly with a fork until evenly combined. The finished filling should resemble the consistency shown by the creator.
4
Set a small bowl of water beside the work surface. Lay out wonton wrappers, separating them so that only one wrapper is used at a time.
5
Measure 1 tablespoon of filling for each wrapper. Use a butter knife to transfer the filling from the tablespoon measure to the center of each wrapper.
6
Dip a finger in the water and moisten the middle of each edge of a wrapper. Bring the bottom up over the filling, then push up the sides and the middle of the opposite side. Press all the joins together to seal. Repeat with the remaining wrappers and filling.
7
Leave the assembled rangoons to sit for 5–10 minutes so the wrappers dry out slightly.
8
Heat frying oil to about 360–370°F (182–188°C).
9
Fry two or three rangoons at a time without crowding the pan, for about 1½–2 minutes, until deeply browned and crispy.
10
Remove the rangoons with a skimmer or tongs and let them drain on a rack. If you do not have a rack, use a paper-towel-lined plate.
11
Serve and enjoy while crispy.

Notes

The source does not state the quantity of wonton wrappers or frying oil, or how many rangoons the batch makes. It also does not specify a wok or pan size. The creator describes MSG as optional.