You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!
- Ready In:
- 1⁄4 cup sour cream
- 2 (8 ounce) packages cream cheese, at room temp
- 3⁄4 - 1 cup crabmeat, picked
- 2 green onions, sliced thin
- 1 clove garlic, minced (large clove)
- 1 teaspoon ginger, minced
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- wonton wrapper (I buy 2 packages as I'm never quite sure how many I'll end up with)
- oil (for frying)
- Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
- Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
- Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
- Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
- Place all 6 in the hot oil and repeat process.
- By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
- You want them a nice golden color.
- When done remove with a slotted spoon and drain on paper towells.
- Repeat until done.
- Try to share.
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These came out AMAZING and my husband said that they were better than the restaurants and they really were. Its getting expensive to eat while the quality of service and food is going down and I have been craving these and these were spot on. Thanks for the recipe and just follow the instructions! You wont regret making this dish!1Reply
These crap Rangoons were so addicting!! The combination of the crunch and then the creamy center was so good! I thought frying them would be intimidating but that was actually the fun part. They fry up pretty quick, also make sure to get all the air bubbles out before frying. It will prevent them from opening up while frying.3Reply
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