Time: --
Complexity: easily

Crab Rangoon is a popular appetizer in all restaurants without exception. Chinese cuisineThe main ingredients are cream cheese, crab sticks, and wrapping dough, which we'll also teach you how to make.

Ingredients:

For the test:

• Flour - 2 cups
• Salt - 1 teaspoon
• Eggs - 1 piece
• Cold water - 1/4 + half a glass
• Flour and cornstarch for rolling and dusting

For the filling:

• Crab sticks (imitation) – 200 grams
• Cream cheese - 200 grams
• Green onions (finely chopped) - 3 feathers
• Soy sauce - 1 teaspoon (can be replaced with salt to taste)
• Sugar - 1 teaspoon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

flour, eggs, crab meat, curd cheese, soy sauce

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Preparation:

Step 1
• Sift flour into a large bowl.
Step 2
• In another bowl, beat the egg, salt, and 1/4 cup cold water. Make a well in the flour and pour the mixture into it, mixing gently. Add another 1/2 cup of cold water, knead well, and form a large ball.
Step 3
• On a dusted surface, knead the dough with your hands for 5-6 minutes. It will be sticky at first, but the final texture should be soft, silky, and noticeably less sticky.
Step 4
• Wrap the dough ball in cling film and let it rest for 30 minutes before rolling.
Step 5
• Roll out the dough as thin as you can (it should be paper-thin).
Step 6
• Cut out the Crab Rangoon pieces to your favorite shape and size (usually small circles or squares, you can use a glass and knife), generously roll them in cornstarch, and refrigerate until using.
Step 7
• Cut the crab sticks in half and slice thinly, combine them with the other ingredients for the filling.
Step 8
• Place a teaspoon of filling in the center of the crab rangoon. Wet the edges with water and fold in half to form a triangle. Press the edges together and seal. If desired, you can wet the opposite corners of the triangle with water, fold them inward and seal, then fold the third corner inward and seal all the edges.
Step 9
• In a deep cauldron or deep fryer, fry the snack for 1 - 2 minutes on each side, drain excess oil on a paper towel.
  
  In restaurants, Crab Rangoon is often served with a sweet plum or other sweet and sour sauce.

Votes: 7