Happy Lunar New Year! While this holiday isn’t nearly as celebrated in the States as it is over in the East, it’s still a huge deal in Asian-American communities. For my family, it means weekend-long get-togethers and a spread of way too much food for the number of guests in attendance. I’m pretty sure my mom only invites me home for the extra help in the kitchen (Kidding, my mom would kidnap me and keep me home always, if possible). That being said, I woke up at 7am last Saturday to help her churn out some apps for the family.
If you’ve ever been to a 3-star asian seafood buffet or picked up some Panda Express for a last minute meal, you are no stranger to the Crab Rangoon. Stuffed with a creamy fake crab filling, this is no fancy appetizer. Nonetheless, it’s always a party favorite. They’ve been mine since I was little and basically begged my mom to figure out how to make them. So we’ve been churning these out for every party since I was like ten.
It’s not a complicated recipe, but hand-folding all the wontons can take some time. Luckily, if you make an assembly line of your favorite sisters (or whoever you can rope into it), wonton making becomes a good hour of family bonding.
- 16oz Imitation Crab
- 16oz Cream Cheese
- Wonton wrappers
- Chives / Green onions
- Olive oil
- Canola oil for frying
1.Mark sure wonton wrappers and “crab” are fully defrosted. Set cream cheese out for a little bit to soften or blending will be quite difficult.
2. Finely chop up your chives or green onions. Enough to fill about half a cup.
3. Add a couple tablespoons of olive oil and pop it in the microwave for about 30 seconds or until the onions soften.
4. Add onions, “crab” and 8oz of the cream cheese into a food processor.
5. Pulse until everything is roughly chopped and mixed together. If you don’t have a food processor, you can chop up the crab and onions by hand then combine in with the cheese.
6. Pour out into a mixing bowl and fold in the remaining 8oz of cream cheese.
7. Add salt and pepper to taste.
8. Alright folks it’s wrapping time! Scoop about a teaspoon of cheese mix into a wonton wrapper.
9. Crack an egg into a bowl. Dip a finger or cooking brush into the egg and brush around the edges of the wonton wrapper.
10. With two fingers each hand, pinch four sides of the wrapper in to meet in the middle. You should end up with this little X shape.
11. Pinch the middle so the sides stick together, then work your way out along the edges of the X, slowly pressing all the gaps closed.
12. Voila! One wonton down, many many more to go. Keep folding until all your wontons are ready to fry!
13. Okay, frying time! Fill your fryer with your oil of choice and get the temperature up to about 425 to 450 degrees.
14. Pop your wontons in a few at a time and take them out with a slotted spoon once they’re evenly golden-brown. It’s important that they’re sealed really well or they’ll pop open at this step. Trust me, exploding wontons are much less tasty.
15. Set them on a rack to cool, letting the excess oil drip off the bottom.
Hope your family loves these as much as mine! They’re great for little hands and disappear in seconds. Happy Eating!