Crispy Crab Rangoon Recipe & Sweet and Sour Chili Sauce! "CiCi Li - Asian Home Cooking"

Crab Rangoon is a very popular Chinese-American appetizer. It is a crispy fried wonton that s packed with cream cheese and crab meat. We re also going to pair it with a sweet and sour chili dipping sauce. Would you like a bite? Let s get started. To make the sauce, over medium heat, pour in the water, rice vinegar, ketchup, sugar, sambal oelek, and garlic. Bring it to a simmer, and pour in the cornstarch slurry. I have here 1 tablespoon of cornstarch and 3 tablespoons of water. To make the filling, in a mixing bowl, combine the Philadelphia cream cheese, crab meat. I m using imitated crab meat because that s what most Chinese restaurants use, but you can totally use real crab meat. Also add the scallions, soy sauce, sugar, and white pepper. Mix well. To assemble the Crab Rangoon, tap some water on the edges of the wrapper. Place about 1.5 teaspoons of filling in the center. Fold the two ends of the wrapper together, followed by the other two ends. Pinch and seal all the edges. So at this point, it looks like a 4-pointed star. In a large pot, over high heat, place in the extra light olive oil, or other high smoking point oil of your choice, and heat it up to 325 degrees Fahrenheit. Transfer in the Crab Rangoon, and fry until golden brown for about 5 minutes, and turn them frequently so that they brown evenly. Remove and drain on a paper towel-lined plate. Enjoy!