Crab Rangoon

Crab Rangoon is a deep-fried dumpling served in Chinese, Thai, and some American restaurants as an appetizers. The stuffing includes cream cheese, garlic and crab meat or imitation crab meat. These fillings are wrapped in wonton wrappers in a flower shape or other shapes depending on the skills of the cooks. They are then deep-fried in hot vegetable oil. The wonton wrappers can be bought in Asian groceries or can be made fresh by using a ravioli dough recipe from the West. I will present both of the recipes here.
Ingredients:
1 can 6-oz crab meat, drained well
8 oz fat-free cream cheese, softened
1 tsp garlic, minced
2 green onions, finely chopped
1 tsp Worcestershire sauce
1 tsp salt and pepper
1 tsp soy sauce
1 tbs sundried tomatoes, finely chopped

30 wonton wrappers
Water for sealing the wonton wrappers or 1 egg, beaten

Directions:
Combine all the ingredients except the wonton wrappers and mix well.

There are several ways to fold wonton. For the prettiest and traditional way, follow these instructions:
1) Place a wonton skin on your hand. Mound 1 teaspoon filling the center of the wrapper.

2) Roll one side of the wrapper over the filling and tuck the edge under.

3) Roll a tube, leaving 1/2 inch of unrolled wrapper. Insert a finger into each end.

4) Pull ends around until they slightly overlap the tube. Pinch ends together and seal ends with water.

 
Another easier way to fold the wonton is to place the wonton skin on the work surface.

Mound the filling in the middle of the wonton skin.

Fold the wonton skin in half into a triangle.

Moisten the two side corners with water or beaten egg. Bring side corners together, overlapping them slightly. Pinch together firmly to seal.

Continue until all the wonton wrappers are done.

In a large wok, heat oil between 360° to 370°.

 Carefully slice the Crab Rangoon into the hot oil; do not over-crowd the wok. Deep-fry the wonton until they are golden brown (about 3 minutes). Turn each side once.

Serve with sweet and sour sauce or mustard sauce.

The wonton wrappers:

Ingredients:
2 cups all-purpose flour
1/2 tsp salt
1/2 cup of water for egg less or 2 eggs and 3 tbs water, as needed

Directions:
Place all the ingredients into a food processor. Press the dough button function. Use the pulse button to make a few start-stops until the dough forms a ball.

Remove dough from the machine. Knead dough a few times. Cover the dough with a kitchen towel to relax dough before rolling the dough out.
Cut dough in half.

Dust with more flour to prevent dough from sticking. With the KitchenAid pasta machine attachment, feed dough through the machine a few times until dough becomes a long strip as thin as you want.

Cut the thin strip pasta into small squares, if using to make Crab Rangoon recipe.