These Chinese crab rangoons are better than the takeout kind! Bok choy is a Chinese cabbage that can be found in most grocery stores.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil for frying in deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).

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  • Heat 1 tablespoon vegetable oil in a large skillet. Add garlic and onion, and saute for 2 minutes. Add bok choy and pea pods, and stir fry until the bok choy and pea pods are crisp-tender.

  • In a large mixing bowl, combine crab, cream cheese, soy sauce and sauteed vegetable mixture. Drop mixture by 3/4 teaspoon into the center of a won ton wrapper. Fold the wrapper in half to make a triangle. Seal the wrapper around the mixture by wetting your finger with cold water and pressing the ends together.

  • In batches, fry the dumplings in the prepared oil until golden brown. Drain on paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

312 calories; protein 10.4g 21% DV; carbohydrates 25.6g 8% DV; fat 19g 29% DV; cholesterol 43.1mg 14% DV; sodium 491.4mg 20% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
These were very good after we made a couple of substitutions! We left out the cabbage pea pods minced onions and garlic cloves. Instead we used green onions and garlic salt. It made it a bit simpler and made the taste of cream cheese and crab stand out more. We will definitely make these again and again! Thanks! Read More
(51)

Most helpful critical review

Rating: 3 stars
02/02/2010
I wouldn't use anything but the cream cheese a bit of soy sauce the crab and the bok choy. Boil the bok choy first until its nice and soft. For me having crunchy bok choy in the filling is really awkward for crab rangoon. Read More
(4)
21 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/25/2004
These were very good after we made a couple of substitutions! We left out the cabbage pea pods minced onions and garlic cloves. Instead we used green onions and garlic salt. It made it a bit simpler and made the taste of cream cheese and crab stand out more. We will definitely make these again and again! Thanks! Read More
(51)
Rating: 4 stars
01/25/2004
these were delicious! but i think next time i'll make it without the bok choy and pea pods...they overpowered the taste of the crab. Read More
(16)
Rating: 4 stars
09/10/2008
I've made this a few times since I have found the recipe. I use pre-made won ton wrappers - they are pretty easy to find! Omitted the bok choy and snow peas. Add shrimp with the crab and put an extra splash of soy sauce in it as well as some garlic powder while also using the minced garlic. I love garlic! It turns out better every time! You just have to weed out what ingredients don't suit your taste and add the ones you like! Read More
(14)
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Rating: 5 stars
01/25/2004
It was a great dish but it's hard putting those triangles together. Prep time was about 30-45 minutes for me. Read More
(10)
Rating: 4 stars
08/19/2010
this recipe is good/my first. i dont recommend using the whipped kind of cream cheese as i did it makes the filling too sloppy. make sure the filling is FULLY refrigerated if not semi frozen otherwise it will leek easily in the oil or on the plate. also garlic powder/salt rather than fresh and less onion(green is optimal) other than those tweeks its delicious Read More
(6)
Rating: 4 stars
07/06/2008
Thanks for the tips - due to other reviews and not having bok choy or snow peas I cut up some baby spinach a little celery and onion. Didn't want to overwhelm the crab and cream cheese. Used garlic salt too. Loved it. Read More
(6)
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Rating: 5 stars
06/04/2011
I loved these. I dont know why people dont like them more. I had bok choy from my CSA box but didnt have the peas. The bok choy adds a very unique and wonderful taste. Only cut up the green leaves and not the white part - in case you have never used this before. You can sneak the bok choy past the kids because it cooks down so much. My family loved them. Read More
(5)
Rating: 3 stars
02/01/2010
I wouldn't use anything but the cream cheese a bit of soy sauce the crab and the bok choy. Boil the bok choy first until its nice and soft. For me having crunchy bok choy in the filling is really awkward for crab rangoon. Read More
(4)
Rating: 5 stars
01/13/2010
I made this without adding all of the vegetables. Just cream cheese with some garlic, a can of crab meat, soy sauce, green onions, and some sugar. It was fantastic! Just like the restaurants. I make it with the Awesome Sesame Chicken recipe and rice. Read More
(4)