Easy Cream Cheese Wontons & Crab Rangoon
American · Organized from the video by The Art Of Cooking
Official YouTube player — views and revenue go to the creator.
Ingredients
Tap an ingredient to mark it ready.
Steps
Tap a timecode to jump the video there — the current step is highlighted while it plays.
- 1
Pulse the chopped onion in a food processor until finely minced.
💡 Use a food processor to process the onion.
- 2
Drain the onion using a sieve or cheesecloth, removing about 75% of the moisture while leaving 25% for flavor.
💡 Leave about 25% of the moisture for flavor.
- 3
Mix the room temperature cream cheese in a bowl until smooth and creamy.
💡 Ensure cream cheese is 72 F or 22 C.
- 4
Add the drained onion to the cream cheese and mix. Divide the mixture into two equal halves.
💡 One half is for cream cheese wontons and one half is for crab rangoon.
- 5
To the first half, add 1 tsp of sugar and mix.
💡 The sugar counteracts the pungency of the onion.
- 6
To the second half, add 50 g (1/2 cup) of crab meat and 1 tbsp of sugar, then mix.
💡 The sugar counteracts the pungency of the onion.
- 7
Prepare an egg wash by mixing 1 tbsp of water with the egg. Dip the wonton wrappers into the egg wash, ensuring all four sides are covered.
💡 Use a brush if you have to; don't dip too much.
- 8
Place about 1 tbsp of the cream cheese mixture onto a wrapper. Fold two sides together and bring them inward to seal tightly.
💡 Don't fill too much or the cheese might leak during frying.
- 9
Fry the wontons at 325 F (163 C) for exactly 2 minutes and 45 seconds until golden and puffy.
💡 About a minute into frying, they will float to the top; submerge them back down.
⏱ 2 minutes⏱ 45 seconds
Tips
- The sugar in the mixture helps counteract the pungency of the onion.
- Leave a small amount of onion juice for flavor, but remove the excess to prevent soggy filling.
- Ensure the cream cheese is at room temperature (72 F / 22 C) for a smooth texture.
- Don't overfill the wrappers to prevent the cheese from leaking out during frying.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: The Art Of Cooking on YouTube