CHEESE WONTON RECIPE RECIPES

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CRAB RANGOON (CREAM CHEESE CRAB WONTON) RECIPE RECIPE ...



Crab Rangoon (Cream Cheese Crab Wonton) Recipe Recipe ... image

Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.

Provided by Jet Tila

Yield Makes 24 pieces

Number Of Ingredients 8

8 oz (227 g) lump crab meat or snow crab
16 oz (454 g) cream cheese, room temp
2 green onions (whites only), very finely chopped
2 tbsp (5 g) finely chopped tarragon
Salt and pepper
24 wonton skins (square)
1 egg, slightly beaten, for sealing
2 qt (1.9 L) vegetable oil for frying

Steps:

  • Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
  • Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
  • Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
  • Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.

CREAM CHEESE WONTONS RECIPE | REE DRUMMOND | FOOD NETWORK



Cream Cheese Wontons Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 40 minutes

Cook Time 30 minutes

Yield 24 wontons

Number Of Ingredients 11

3 tablespoons honey
2 tablespoons low-sodium soy sauce 
1 tablespoon Sriracha or other hot sauce 
1 teaspoon vinegar or rice wine vinegar 
1/4 teaspoon sesame oil 
8 ounces cream cheese
1 tablespoon Sriracha or other hot sauce (more to taste) 
2 green onions, light green and dark green parts, chopped 
1 egg 
24 wonton wrappers 
Vegetable oil, for frying 

Steps:

  • For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
  • For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
  • One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
  • Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
  • In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
  • It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

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