Crab Rangoon (Cheese Wonton) #appetizers #lunch

Crab Rangoon, otherwise known as, Crab Ragu, Cheese wonton or Chinese cheddar puff, is a popular American Chinese canapé where brilliant firm external wonton shell meets the addictive velvety cheddar filling.

I originally found out about crab rangoon when I was at a neighborhood Chinese takeout eatery, where I filled in as low maintenance partner on Fridays during my secondary school. Experiencing childhood in China, preceding working at this eatery, I had restricted information in American Chinese nourishment since Chinese takeout was once in a while on my family's feasting table.

So after I seared twelve sets of crab rangoons on my first day at work, I was interested to the point that I needed to attempt one of these cheddar filled wontons. I was in a flash snared and couldn't prevent eating it from the profound fryer crate until the proprietor began to gaze at me…

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Ingredients

• 1 pkg. wonton wrapper
• water

For Cheese Filling

•  ½ lb imitation crab sticks or lump crab meat
• 1 (8 oz.) pkgs. cream cheese, softened in room temperature
• 3 stalk scallions, finely chopped
• 1 tsp Worchester sauce
• 1 tsp soy sauce or ½ tsp salt
• 1 tsp. sugar

Instructions

1. Cut the imitation crab sticks in halves. Separate the sticks into fine threads In a large mixing bowl, combine the imitation crab sticks with other cheese filling ingredients. Mix into a lumpy paste.
2. Place teaspoonful of cream cheese filling in middle of a wonton skin. Wet the edges of the wonton wrapper with water. Fold the wrapper in half to form a triangle.
3. Press all edges to seal. Optionally, brush some water on the left and right angles of the triangle and fold these two corners inward for better presentation.
4. Alternatively, fold the two opposing corners without sealing the edges. Bring the other two corners to the center and seal all edges.
5. Over medium heat, deep fry the wontons for 1 – 2 minutes on each side or until golden crispy. Drain the excess oil on a paper towel and serve the wontons warm.
6. At restaurants, crab rangoon is served often with sweet plum sauce, duck sauce, and sweet and sour sauce. Feel free to serve it with your favorite sauce or you can just serve it straight up.

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