Delicious Crab Rangoon Wontons

One of the great appetizers to have on any occasion is this delicious crab rangoon wontons by Joshua Weissman on Youtube. Each piece has a very crispy wonton shell and a creamy cheese filling. They are so addicting, especially when you dip them into the sweet chili sauce! Read on or watch the video below for full instructions.

Ingredients:

Wonton dough:

• 1 cup of all-purpose flour
• 2 and 3/4 tablespoons of starch
• 2/3 teaspoon of salt
• 3/4 tablespoon of vegetable oil
• 2.4 oz of hot water

Sweet chili sauce:

• 1/2 cup of rice vinegar
• 1/2 cup of sugar
• 3 tablespoons of sambal oelek
• 2-inch ginger (finely minced)
• 5 cloves of garlic (thinly sliced)

Filling and assembly:

• 1/2 lb of crab (king crab)
• 12 oz of full-fat cream cheese
• 2 cloves of garlic
• 1 green onion (thinly sliced)
• 2 teaspoons of Worcestershire sauce
• 15 to 2- wonton wrappers

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Instructions:

Step 1:

Get a medium-sized bowl and combine all-purpose flour, tapioca starch, and fine sea salt. Whisk until well mixed.

Step 2:

Combine hot water and vegetable oil in a separate bowl. Pour the oil and hot water mixture while continuously mixing with a fork. Continue mixing until you have a shaggy dough.

Step 3:

Knead your dough by hand for 1 to 2 minutes until it becomes smooth and supple. Wrap the dough with plastic wrap and let it rest at room temperature for about 15 minutes.

Step 4:

Make the sweet chili sauce. Get a pot and add rice vinegar and sugar. Place it on the stove over medium-high heat. Bring it to a vigorous boil and let it reduce for 4 minutes or until it becomes syrup.

Step 5:

When the syrup is completely cooled, pour it into a bowl and let it cool down until just barely warm. Add in sambal oelek, finely diced ginger, and thinly sliced garlic. Mix well, and let it sit until completely cooled.

Step 6:

Divide the dough into four pieces and press each into a flat oval. Run it through the thickest setting of a pasta roller. Make it thinner until number 4 or 5. Cut the dough into segments, then into evenly sized squares. Dust each generously with tapioca starch and stack them on top of each other. Do the same with the remaining dough.

Step 7:

Make the filling. Roughly chop the crab meat. Get a medium-sized bowl and add the full-fat cream cheese softened at room temperature. Beat until it is light and creamy. Add in the Worcestershire sauce, sliced green onion, and freshly grated garlic cloves. Fold your mixture together while adding the chopped crab meat using a spatula.

Step 8:

Line up the wonton squares. Using a small cookie scoop, add 2 to 3 teaspoons of the filling in the center of each square. Brush the edges of each wonton with an egg wash.

Step 9:

Shape the wontons. Start by taking one side and then pinching the two edges together. Do the same with the other side, then bring the two points together to the center. Pinch to create a 4-winged shape. Repeat with the remaining wontons.

Step 10:

Fill a pot with frying oil up to 2 inches deep. Let it heat to 350 degrees Fahrenheit and fry the wontons in batches about 5 to 6 pieces at a time for approximately 3 minutes.

Step 11:

Remove the wontons from the oil and place them on a wire rack. Repeat with the remaining pieces.

Step 12:

Serve it with the sweet chili sauce. Enjoy!

Delicious Crab Rangoon Wontons