Crab Rangoons

Towards the end of each cohort, we introduce trainees to different international cuisines. This week was Asian food week, so we made some Chinese, Thai, and Japanese food for our Shift Meal. These weeks are always a hit with each class, and the presentation this time was just perfect. These are tried and true recipes from the Root kitchen - give them a try and let us know what you think!

Crab Rangoons

Ingredients:

Recipe Yield: 18 dumplings

Ingredients:

  • 5 ounces “Crab” meat

  • 4 ounces Cream cheese softened

  • 1 each Scallion, finely sliced, more for garnish

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon Soy sauce

  • ½ teaspoon Garlic powder

  • 18 each Wonton wrappers

  • 4 each Eggs

  • 1 cup Water

Method of Preparation:

  1. Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then make.

  2. Preheat the fryer to 350 F.

  3. In a mixing bowl, combine crab, cream cheese, scallion, worcestershire sauce, soy sauce, and garlic powder; mix well with gloved hands. 

  4. Next, prepare egg wash: combine eggs and the water, whisking very well and straining through a fine mesh strainer. 

  5. To make dumplings, scoop a small amount into the center of a wrapper. Using your finger, egg wash the edges of the wrapper, fold each corner inwards and pinch the seams together, to create a “purse” with four leaves.

Faith Emerson