Crispy Rangoons Wontons Stuffed Recipe
Crispy Rangoons Wontons Stuffed are the ultimate snack, with a perfectly golden shell enveloping a rich, creamy crab filling that’s bursting with flavor. Serve them fresh and watch them become an instant favorite.
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Servings: 18 pieces
Ingredients
Filling:
- ½ cup + 2 tbsp imitation crab meat or canned real crab meat
- ½ cup cream cheese use Philadelphia Light Cream Cheese, if preferred
- 1 tablespoon finely chopped green onion
- 1 teaspoon regular soy sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon sesame oil omit if allergic
- ½ teaspoon garlic powder
- ½ teaspoon white granulated sugar
- ¼ teaspoon black pepper
For Assembly and Cooking:
- 18 pcs wonton wrappers
- Water for sealing the wontons
- 2 cups vegetable oil or any neutral-flavored oil
To Serve:
- Sweet Thai chili sauce or plum sauce
Instructions
- Begin by finely chopping the imitation crab meat into small, bite-sized pieces, approximately 2 cm wide. Set this aside for later use.
- In a mixing bowl, soften cream cheese with a spatula until it achieves a smooth consistency. Ensure the cream cheese is at room temperature for easy handling.
- Add the chopped crab meat to the bowl of softened cream cheese. Introduce the remaining filling ingredients: green onion, soy sauce, Worcestershire sauce, sesame oil, garlic powder, sugar, and black pepper. Using a fork, thoroughly mix the ingredients together, breaking down the crab meat until evenly incorporated.
- Take a wonton wrapper and place it flat on a clean surface. Scoop approximately ¾ tablespoon of the filling and place it at the center of the wrapper. Moisten the edges of the wrapper with a small amount of water using your fingers.
- Lift two opposite corners of the wrapper to meet in the center and pinch them together. Repeat the process with the remaining corners, ensuring all edges are sealed tightly to prevent leaks during frying. Focus particularly on the tip for a secure seal.
- Heat the oil in a heavy-bottomed pan or Dutch oven over medium heat until it reaches 325°F (use a thermometer for accuracy). Fry the prepared wontons in small batches, avoiding overcrowding the pan. Allow them to cook for about 2 minutes on each side, or until they are golden and crispy.
- Remove the fried wontons and place them on a cooling rack or a plate lined with paper towels to drain excess oil.
- Let the rangoons cool slightly before serving. Pair them with your preferred dipping sauce, such as sweet Thai chili sauce or plum sauce, and enjoy.
Freezing Instructions:
- Arrange any leftover rangoons in a single layer inside a large freezer-safe bag. To prevent sticking, place the bag on a tray or plate during freezing. After an hour, remove the tray and store the rangoons flat in the freezer. They will keep for up to 2 months without freezer burn.
- When ready to enjoy frozen rangoons, deep fry them straight from the freezer without thawing for best results.
Notes
To air fry crab rangoons: Lightly spray the air fryer basket with oil to prevent sticking, and preheat the air fryer to 350°F. Arrange the uncooked crab rangoons in a single layer, ensuring there’s space between each one to allow even airflow. Avoid overlapping, as this may hinder proper cooking. You may need to work in batches. Evenly spray a light coat of oil (approximately 1 tablespoon per batch) over the rangoons, or for extra crispiness, brush the exterior of each wonton with oil. Air fry for 6–8 minutes until crispy and golden brown. If needed, add an additional 1–2 minutes to achieve your desired level of crispiness, keeping in mind that cooking times may vary between air fryer models.