this recipe is long overdue.
I shared the video for this recipe on TikTok a whole month ago already, and it has somehow just made it onto the Substack schedule. transparently, I am very bad at content planning, so when I have a fully edited video, I wanna share it! even when the recipe doesn’t come out for another month. think of it like a movie trailer.
also, apologies for the less than great photo of the finished dish. I thought I had taken a good one, but can’t seem to find it! I PROMISE it tastes better than it looks.
anyways let’s talk about the recipe. I am a fiend of the crab rangoon. if you are unfamiliar, a crab rangoon is a common appetizer at American Chinese and sometimes Japanese restaurants. It’s basically a fried dumpling, with the filling of crab (real or imitation, depending on the restaurant), cream cheese, and some spices. It’s usually served with a sweet chili dipping sauce.
now, I LOVE crab rangoon. however, I have found that I tend to like the filling far more than the dish as a whole. in general, I prefer a softer steamed dumpling to a fried crispy one. So, I thought, “why not make a crab rangoon, in a steamed dumpling?” so that’s what we did!
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alright let’s get into the details:
For the crab, I used imitation crab (often called Kani), because I love imitation crab. It is delicious and affordable. (BTW, it is real fish, just made to look and taste like crab. It is not vegan.) Most of the time, this is what you’ll find in a California sushi roll, or similar “grocery store” sushi rolls. it’s yummy! If you reeeeeally wanna use real crab, I won't stop you, but it may alter the outcome of the dish. For imitation crab, I recommend buying the sticks rather than the flakes. This brand from Amazon is a good choice, but your local asian market will have good options too.
The dumpling wrappers I used were just circular wonton wrappers from the frozen aisle of my grocery store. You can use circular or square wonton wrappers, or you can attempt to make your own. I have a recipe for homemade wonton wrappers, but I still recommend buying them pre-made if you can.
everything else: For the remainder of this recipe, the ingredients are pretty straightforward. If you have any questions, don’t hesitate to ask!
Steamed Crab Rangoons
ingredients:
about 8 oz imitation crab stick
wonton wrappers (use as many wrappers as dumplings you plan to make)
1 8 oz block cream cheese, softened
4-6 green onions, sliced, dark green parts only
1 tbsp Soy sauce (or tamari)
1/2 tbsp rice vinegar
1 1/2 tbsps Kewpie mayonnaise
1/2 teaspoon Garlic powder
1/4 teaspoon Chili Powder
Salt, to taste.
instructions:
Begin by prepping the ingredients that need prep. Unpackage the crab, chop into small chunks. Slice green onions, and anything else necessary.
In a large mixing bowl, add the chopped crab, the softened cream cheese block, and the sliced scallions. Mix thoroughly until mostly combined.
Add rice vinegar, soy sauce, kewpie mayo, and spices. Stir until well combined. Add kosher salt and taste as you add it, to ensure you don’t add too much.
Set the filling to the side. place one wonton wrapper on a clean, dry surface, with a small bowl of water to the side. dip your finger in the water and wipe the water around the edge of the wrapper.
Add a small scoop to the center of the wrapper. the amount to add will depend on the size of the wrappers. Start small, then increase size gradually, being careful not to overstuff.
Pull the edges of the wrapper up and pinch them together until they stick. You can do this as a simple diamond or X shape, or you can try more intricate folds. you can even just pinch them into the center. just make sure they are sealed.
OPTIONAL: Once all of the dumplings are filled and folded, heat a pan with about 1-2 tbsps neutral oil (canola or vegetable or avocado). Place the dumplings into the hot oil, and allow the bottoms to sear and become crispy. this step is only if you want a crispy bottom.
Turn off the heat and very carefully add 1 tbsp of water, then immediate cover with a lid and let the dumplings steam for about 1-2 minutes. They will be done when the wrappers have become less white and are softer.
Serve warm on a plate, garnish with chili oil and more scallions.
eat and enjoy and thank me later <3