Now, at Smith, I had the most delicious crab rangoon and had been craving it every since. But in trying to make this meal, I think I ended up with one of the worst I made this summer. It was not melt-in-your-mouth amazing. The crab and cream cheese did not mesh together as well as I had hoped. If I were to attempt this recipe again, I would recommend filling the wontons excessively, put more than you think necessary in the middle, because mine definitely needed more.
1/8 tsp garlic powder
1 8-oz package cream cheese
6 oz of crab meat (I found a 12-oz package and used half)
2 green onions, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
48 wonton wrappers
2 eggs, beaten
Preheat oven to 425 degrees, and lightly spray a baking sheet with cooking spray. Combine garlic powder, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. Place 1 teaspoon of filling onto the center of each wonton skin. Brush the edges with beaten eggs and fold the wonton skin diagonally to form a triangle, pressing edges to seal. This part was a lot of fun; I felt very artistic! Create a crown by pulling both bottom corners together and sealing. Arrange the rangoons on the baking sheet and lightly spray with cooking spray. Bake for 12-15 minutes, just until golden brown.
This is my brother’s favorite Chinese treat, so I thought it would be good to try out. They’ve also been growing on me, but I believe this particular recipe was too spicy for me. Then again I did just eyeball some of the additions and was doubling the recipe to feed my family of five. So, something might have gone wrong there.
Homemade General Tso’s Chicken Recipe:
(Makes 4 servings)
4-5 boneless, skinless chicken breasts cut into bite-sized pieces
3 eggs, beaten
1/2 cup cornstarch
Vegetable or peanut oil
1 Tablespoon vegetable or peanut oil
10 dried chili pods
4 teaspoons cornstarch
3 Tablespoons rice vinegar
4 Tablespoons rice wine
6 Tablespoons sugar
6 Tablespoons soy sauce
In a large bowl, combine cornstarch and eggs. Add the chicken to the bowl and toss to coat. Heat 1-2 inches of vegetable or peanut oil in a large wok or pot over medium-high heat. Add coated chicken to the hot oil and fry until golden brown on the outside and cooked through. Remove cooked chicken from the oil and place on a plate with a paper towel over it and set aside. In a medium sized mixing bowl, combine cornstarch, rice vinegar, rice wine, sugar and soy sauce. Heat a skillet over medium heat and add oil. Once oil is heated, add chili pods to the oil and stir-fry briefly just until you can smell them but they aren’t burned. Add the mixing bowl with the rest of the sauce ingredients and heat until the sauce caramelizes into a glaze (2-3 minutes). Add cooked chicken back to the sauce and toss until coated. Serve over cooked rice. I didn’t do this, but it would’ve been a nice touch.
- 1 package (8 ounces) cream cheese, softened
- 1 can (8 ounces) crushed pineapple, well drained
- 2-1/2 cups flaked coconut
- In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes.
- Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight. Yield: about 2 dozen.