Comments on: CRAB RANGOON

By: maus

maus — Sun, 23 May 2010 20:29:14 +0000

As much as I love authentic Dim Sum, I still have a shameful love for cream cheese wontons, with or without fresh crab or surimi.

Thanks!

By: Mike

Mike — Thu, 07 Jan 2010 17:55:25 +0000

Adelina – Thanks for trying the sweet and sour sauce recipe. I find it to be infinitely more complex than the stuff we are usually served at Chinese takeout spots. Your issues with exploding wontons is a common one. I too have dealt with this problem in the past and have found that when I am especially careful to remove all trapped air bubbles and not overfill the skins that I have the best luck. Also, this recipe uses a “glue” of sorts to ensure an extra strong hold when sealing the rangoon. Thanks for reading and good luck.

By: Adelina

Adelina — Mon, 04 Jan 2010 21:35:10 +0000

I made the “crab rangoon” using a recipe from Recipezaar. My crab rangoon was just ok – I had difficult time frying them – the hot oil forced the filling from the wonton to spill! I think I’ll have to try yours next!

So I didn’t make the crab rangoon recipe you posted here but I made the Sweet and Sour Dipping sauce and it is the BEST tasting sweet & sour sauce I had! Thanks so much for posting and for sharing!

By: patsy

patsy — Sat, 26 Dec 2009 22:52:28 +0000

That is one of my favorite appy’s to get from the Chinese restaurants here. I have made them a few times at home, and love to add more fresh crab to them… makes them so much better!

By: BNDQ8

BNDQ8 — Thu, 24 Dec 2009 13:01:05 +0000

im so hungry looking at them…they look soo yummlicious,and espcially when its crab meat…hmmmm!!!nice recipe !

By: tia

tia — Thu, 24 Dec 2009 09:09:42 +0000

they look so professional!

By: Gary

Gary — Wed, 23 Dec 2009 17:13:47 +0000

What a beautiful plate of food! I’ll trade you some Cipolline Agrodolce for a few of these beauties.