The crunch is achieved by brushing the wontons with melted butter and vegetable oil followed by a sprinkling of sesame seeds. While this will add a bit of fat, divide 4 tablespoons of butter/oil by 45 rangoons, and the fat per Rangoon is miniscule. If making these for a party, you can prep them ahead of time, then brush with butter/oil, sprinkle with sesame seeds and bake just before serving.
200 grams (6 ounces) package cream cheese (you can use low fat, not fat-free)
1, 170 grams (about 4 ounces) can crab, drained
2 green onions, using all by the dark green part, sliced thin
1 teaspoon plus one dash soy sauce
½ teaspoon mirin (Japanese sweet rice wine)—optional
Couple of dashes of Tabasco
1 package wonton wrappers (about 45 2 inch by 2 inch sheets)
1 egg
2 tablespoons butter
2 tablespoons vegetable oil
Sesame seeds
1) Mix all of the filling ingredients together. Taste it and adjust seasoning, if desired. Scoop into a zip-top plastic bag, do not close the top, and snip off one bottom corner. You will then be able to pipe the filling into the wontons easily.
2) Pre-heat oven to 200 C (400 F). Beat the egg with a bit of water. On a clean counter top, lay out a row of wonton wrappers with a point facing you. Brush the two sides that come down to a point with egg wash, then pipe about 1 teaspoon of filling into the middle of the wonton wrappers. Fold the wrappers over so that form a triangle. Press all of the air out and press the edges well to seal. Keep the prepared rangoons under a slightly damp dish towel while you are making the rest.
3) Melt the butter and oil in the microwave. Lay the rangoons on a parchment paper lined baking tray and brush them with the butter/oil and sprinkle with sesame seeds. Bake for 15 minutes, until they are golden.
Serve immediately. Makes about 45 crab rangoons.
200 grams (6 ounces) package cream cheese (you can use low fat, not fat-free)
1, 170 grams (about 4 ounces) can crab, drained
2 green onions, using all by the dark green part, sliced thin
1 teaspoon plus one dash soy sauce
½ teaspoon mirin (Japanese sweet rice wine)—optional
Couple of dashes of Tabasco
1 package wonton wrappers (about 45 2 inch by 2 inch sheets)
1 egg
2 tablespoons butter
2 tablespoons vegetable oil
Sesame seeds
1) Mix all of the filling ingredients together. Taste it and adjust seasoning, if desired. Scoop into a zip-top plastic bag, do not close the top, and snip off one bottom corner. You will then be able to pipe the filling into the wontons easily.
2) Pre-heat oven to 200 C (400 F). Beat the egg with a bit of water. On a clean counter top, lay out a row of wonton wrappers with a point facing you. Brush the two sides that come down to a point with egg wash, then pipe about 1 teaspoon of filling into the middle of the wonton wrappers. Fold the wrappers over so that form a triangle. Press all of the air out and press the edges well to seal. Keep the prepared rangoons under a slightly damp dish towel while you are making the rest.
3) Melt the butter and oil in the microwave. Lay the rangoons on a parchment paper lined baking tray and brush them with the butter/oil and sprinkle with sesame seeds. Bake for 15 minutes, until they are golden.
Serve immediately. Makes about 45 crab rangoons.
1 comment:
I have a complete weakness for crab rangoon. Sometimes it's the only reason I want Chinese food. I've tried to make it at home before via the baking method. But the wontons were too lifeless. Thanks for the butter/oil/sesame seed variation. Can't wait to try it out.
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