Giant Crab Rangoon Wontons with Sweet Chili Sauce
Giant Crab Rangoon Wontons with Sweet Chili Sauce
Ingredients
For the Crab Rangoon Filling
- 2 blocks cream cheese, softened
- 8 crab sticks, shredded
- 1/4 cup green onions, chopped
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon white pepper
For Assembly and Frying
- 16 wonton wrappers
- 1/4 cup water, for sealing
- 1 tablespoon cornstarch, for dusting
- 4 cups oil, for deep frying
For Serving
- 1/2 cup sweet chili sauce, for dipping
Instructions
- 1
Add the softened cream cheese to a large mixing bowl. Unwrap the crab sticks and cut them in half crosswise. Place the cut crab sticks on a cutting board and use a rolling motion with your hand to shred them into fine strands. Add the shredded crab sticks to the bowl with the cream cheese.
⏱️ 5 min
- 2
Chop the green onions and add them to the bowl. Season the mixture with chicken powder, MSG, sesame oil, Shaoxing wine, and white pepper. Mix all the ingredients thoroughly until well combined. A gloved hand can be used to ensure even distribution.
⏱️ 7 min
- 3
To prepare each giant wrapper, lay out four wonton wrappers on a clean, flat surface in a 2x2 square pattern, ensuring the edges slightly overlap. Dip your finger in water and dab it onto the overlapping edges of the wrappers. Press the edges firmly together to seal them, creating one large square wrapper.
⏱️ 5 min
- 4
Lightly sprinkle cornstarch over the entire surface of the joined wrapper. This helps prevent the wrapper from getting 'black spots' during frying.
⏱️ 1 min
- 5
Place a generous scoop (about 1/4 cup) of the prepared crab rangoon filling into the center of the giant wrapper. Carefully gather the edges of the wrapper around the filling and squeeze them together at the top to form a sealed parcel, ensuring the filling is completely enclosed.
⏱️ 7 min
- 6
Heat the oil in a wok or deep pan over medium heat until it reaches approximately 325-350°F (160-175°C). Carefully place the assembled giant crab rangoons into the hot oil, being careful not to overcrowd the pan. Fry 'low and slow' to ensure the filling heats through and melts, and the wrapper becomes golden brown and crispy.
⏱️ 10 min•🌡️ 325
- 7
Once the rangoons are golden brown and crispy, remove them from the oil using a slotted spoon. Allow any excess oil to drain by placing them on a wire rack set over a paper towel-lined baking sheet.
⏱️ 5 min
- 8
Serve the hot, crispy giant crab rangoons immediately with sweet chili sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
For the Crab Rangoon Filling
- 2 blocks cream cheese, softened
- 8 crab sticks, shredded
- 1/4 cup green onions, chopped
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon white pepper
For Assembly and Frying
- 16 wonton wrappers
- 1/4 cup water, for sealing
- 1 tablespoon cornstarch, for dusting
- 4 cups oil, for deep frying
For Serving
- 1/2 cup sweet chili sauce, for dipping
Instructions
- 1
Add the softened cream cheese to a large mixing bowl. Unwrap the crab sticks and cut them in half crosswise. Place the cut crab sticks on a cutting board and use a rolling motion with your hand to shred them into fine strands. Add the shredded crab sticks to the bowl with the cream cheese.
⏱️ 5 min - 2
Chop the green onions and add them to the bowl. Season the mixture with chicken powder, MSG, sesame oil, Shaoxing wine, and white pepper. Mix all the ingredients thoroughly until well combined. A gloved hand can be used to ensure even distribution.
⏱️ 7 min - 3
To prepare each giant wrapper, lay out four wonton wrappers on a clean, flat surface in a 2x2 square pattern, ensuring the edges slightly overlap. Dip your finger in water and dab it onto the overlapping edges of the wrappers. Press the edges firmly together to seal them, creating one large square wrapper.
⏱️ 5 min - 4
Lightly sprinkle cornstarch over the entire surface of the joined wrapper. This helps prevent the wrapper from getting 'black spots' during frying.
⏱️ 1 min - 5
Place a generous scoop (about 1/4 cup) of the prepared crab rangoon filling into the center of the giant wrapper. Carefully gather the edges of the wrapper around the filling and squeeze them together at the top to form a sealed parcel, ensuring the filling is completely enclosed.
⏱️ 7 min - 6
Heat the oil in a wok or deep pan over medium heat until it reaches approximately 325-350°F (160-175°C). Carefully place the assembled giant crab rangoons into the hot oil, being careful not to overcrowd the pan. Fry 'low and slow' to ensure the filling heats through and melts, and the wrapper becomes golden brown and crispy.
⏱️ 10 min•🌡️ 325 - 7
Once the rangoons are golden brown and crispy, remove them from the oil using a slotted spoon. Allow any excess oil to drain by placing them on a wire rack set over a paper towel-lined baking sheet.
⏱️ 5 min - 8
Serve the hot, crispy giant crab rangoons immediately with sweet chili sauce for dipping.