-1/3 Block reduced fat cream cheese
-Onions and chives to taste, see pictures, go lightly
-Heaping 1/2 cup of finely chopped imitation crab, or the real stuff, the imitation was on sale for $1, so it won.
-1/2 container of greek yogurt (plain)
-3 Dashes of Soy Sauce (I refuse to metric this, everyone just shakes some in regardless of tsp amount)
-Wonton wrappers (about 20-30 depending on shape, details to follow)
Finely, finely, ever so finely chop the onions. I mean mutilate them, seriously. No crunchy chunk of onion is going to fly in a rangoon. I had chives in my spice rack, and gave them a good chop as well.
As you can tell by the pictures, I use VERY little of each. These are crab rangoons, not onion rangoons.
Chop the crab and mix all of the filling ingredients together.
Place little dollops in the center of the wonton wrapper and fold to desired shape, brushing the edges with water and then folding to seal. Bake at 350 (I did it at 375 but I would suggest a lower temperature, as I expected) for 10-15 minutes or until golden brown, which will vary by shape and amount of filling.
Shapes, with my own name designations:
-Commodore Hats. These made me think of those goofy hats the sailors wear in Pirates of the Caribbean. You probably just have to be in my crazy brain to see it. Regardless, start with a dollop in the center. Brush water on all edges of wrapper, and fold two corners into themselves as if you were going to fold it over into a triangle. Bring these two corners together toward the center to create a pouch, and stick the remaining two sides together. This will make a LOT more sense in the pictures.
-Traditional looking crab rangoons. These are similar to the hats, but you will want to bring the middle of each side in toward the center and stick them together. You can pretty much do this one handed when you get used to it.
-Pocket Packets. What can I say I like weird names. Anyway, do the same thing you did for the traditional shaped ones, but wet the corners as well and bring them in to the center after you have the traditional shape.
-Triangles. Boring name, easy shape, if you can't make your wonton be a triangle...bad news bears.
How recipes like this bake at 425 is beyond me. If you want to try that be my guest, I prefer to do this at 350. Height and corners become your enemy at higher temperatures. You can probably get away with a higher temperature with the triangles or with a folded in square type shape, but you need to test that theory before you use these for a party.
You should test all recipes before a party, by the way. Solid advice from my mother.
You need to watch these like a hawk. I facebooked for a few minutes when they were nearing completion and I got some brown corners.
These aren't fried, so they won't have the same crispyness as a deep fried rangoon would, but they still have plenty of merit. Mostly in the form of not being so incredibly unhealthy.
You can use philly cream cheese that has onion and chive in it already. They make that. What would the conversion be? I have no idea. Some? :) It should not be hard to adjust. I don't buy that particular thing and always have cream cheese on hand, so I just used what I had.
Now, time for me to ramble about my day. Although I think there is a howler monkey or something in the hallway...or a very drunk sorority girl. Maybe a very drunk sorority girl who owns a howler monkey.
Oh lord. That would be quite the combination....
When she got here, however, I was VERY surprised because she came armed with cupcakes.
Now, for anyone who doesn't know me if I ever truly had a weekness it would be cupcakes. I love them. I love everything about a cupcake. I went to DC and I was fixating on the idea of getting Sprinkles cupcakes to the point of near insanity until we finally went over to Georgetown. I would take a trip back to DC just to have that red velvet again.
And eat at the restaurant inside the Museum of the American Indian. That was delicious. Sweet potato cheesecake, for the win.
And I had just cleaned my apartment, how convenient!
That made the cupcakes like a reward for cleaning. I sent most of them home with mom as I will be headed that way for break tomorrow (she was in this neck of the woods for business is how this started), but there is currently a red velvet cheesecake cupcake and a snickerdoodle cupcake sitting deliciously in my fridge.
You could fill these with anything. Think of the insane amount of possibilities in the simplicity of a wonton shell.
Happy crafting.
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