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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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these rangoons are my recipe adapted from my work of which is a pan asian restaurant, i have had rangoons all over and none compare to ours. Ingredients:
1- 8 oz. package of cream cheese |
1 package of wonton wappers/ gyoza wrappers or eggroll wrappers cut in 4 even squares-get the thickest wrappers you can find.... |
2 sticks of imitation crabmeat- minced evenly |
1 tablespoon of msg (yes i said it) |
1/4 tsp. salt |
1 tsp. sugar ( or a pinch more if you like it a little sweeter) |
1 tsp. - beef better than boullion dissolved with 2 tbsp of warm water and 2 tsp. of peanut oil/ or olive oil |
Directions:
1. blend in a medium bowl all the ingredients except the wrappers of course. blend well with a hand mixer....taste taste taste. should be a nice mild crab beefy flavor but neither to sweet or to salty...just a nice mix of each.
2. place about 1 1/2 TBSP in a wrapper and fold into the usual four peak fold.
3. place on a 1/4 sheet pan as you do them in nice rows and put in freezer for about 2 hours.
4. once frozen remove from pan and place carefully in a gallon-sized freezer bag and freeze.
5. Or heat up your deep fryer and once hot remove rangoons from freezer and fry for just till you see the cream cheese start to come out of the wrapper.
6. REMEMBER; dont take the rangoons out of the freezer unless they are going right in the deep fryer...you need them to be froze solid and the oil has to be 350 degrees no less. or they wont crisp up right. enjoy!!!
7. TIP- for the wrappers get the thickest ones you can find and try alot of different kinds...even though they are all pretty much made of just flour they all fry up different and the thickness and crispness are different .....find one you like.
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