Be sure to try my SWEET Cream Cheese Wontons and my Crab Rangoon Dip recipes next!
Crab Rangoon
This is definitely one of my favorite appetizer recipes, but I usually forget about until the New Year rolls around! Thank goodness for a yearly reminder. 😊 The ingredients are simple, you can prepare these ahead of time, and if you’d rather, you can even make it in dip form! Let’s get to it!
How to Fold Crab Rangoon
There are lots of ways to fold wontons, this method is my preferred way!
Cover any wonton wrappers that you’re not actively folding with a dish towel as they dry out quickly.
Place 1 tsp of filling in the middle of each one.
Dip your fingers in egg wash and moisten the edges all around the wonton to create a sticky surface.
Fold one of the corners up and connect it with the other corner to form a triangle.
Press to stick together.
Connect the left and right corners to the top and press the edges to seal out all of the air.
Repeat for all wontons.
Fry or bake, and serve with sweet and sour sauce!
Where to Find Wonton Wrappers
These are usually located in the refrigerated area of the produce section where they have tofu, egg roll wrappers, and refrigerated salad dressings.
Filling Ideas for Wontons
My sweet Cream Cheese Wonton recipe proves that sweet combinations are just as delicious as savory ones! Here are some filling options to get creative with for this recipe:
Cream Cheese + Nutella Cream Cheese + Diced Pineapple Strawberry Cream Cheese or blueberry jelly + cream cheese Cream Cheese + Powdered Sugar + Orange Marmalade Cream Cheese + Garlic Powder + Onion Powder + Cheddar Cheese (A savory option)
Make-Ahead Method
Once they’re folded, simply place uncooked Crab Rangoon onto a baking pan or plate, flash freeze them for an hour, then slide them into a freezer bag or Tupperware container. This allows them to be stored together without sticking to one another. When ready to serve: Remove them from the freezer, let let them thaw for a few minutes, then simply fry or bake. Poof! Homemade Crab Rangoon whenever you feel like it.
Storage
Refrigerating:
Wonton wrappers dry out very quickly unless they have been cooked, so only store them in the fridge if you have already baked/fried them.
Freezing:
Before Cooking: (Recommended)
Place the filled & folded wontons on a plate or tray and flash freeze them for about 15 minutes. They can then be stored in a freezer bag or airtight container without sticking to each other. These can be fried in their frozen state. To bake them, let them sit at room temperature for about 10 minutes, then or baked at 375 degrees for 10-12 minutes.
After Cooking:
Place the cooked wontons on a plate or tray and flash freeze them for about 15 minutes. They can then be stored in a freezer bag or airtight container without sticking to each other. To reheat, place them on a baking sheet and bake at 300 degrees for 8-10 minutes.
Reheating:
To reheat refrigerated Crab Rangoon, place them on a baking sheet and crisp them up in the oven at 300° for about 5 minutes. Frozen crab rangoon can also be reheated at 300°. Cover with foil and bake for 5 minutes, then remove the foil and bake until crispy, about 4-5 more minutes.
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Deep Fryer Oil Thermometer Slotted Spoon – To remove them from the oil
