I've made this recipe (or a variant) nearly half a dozen times for house parties, and every time I make it I tweak it a little bit because the flavor isn't quite there. This time I think I've nailed it: I add about 3T of mayo to increase the creamy consistency, substitute sweet onion for green, reduce worcestershire to about 1/2t and increase soy to about 1t. I also add 1/2t of lemon juice, 2T of grated parmesan, and 1/2t of white sugar. I grease a muffin pan and add the mixture to the center of the wonton wrapper. I then fold up all four corners to the center and pinch off, then place in the muffin tins and bake as directed. It looks a little different, as you can see the filling inside of the openings of the wonton "cups", but that means it can hold more dipping sauce (sweet & sour)! I suppose with all these changes I should just submit a new recipe, but so far this has been the best base for crab rangoon.
I've made this recipe (or a variant) nearly half a dozen times for house parties, and every time I make it I tweak it a little bit because the flavor isn't quite there. This time I think I've nailed it: I add about 3T of mayo to increase the creamy consistency, substitute sweet onion for green, reduce worcestershire to about 1/2t and increase soy to about 1t. I also add 1/2t of lemon juice, 2T of grated parmesan, and 1/2t of white sugar. I grease a muffin pan and add the mixture to the center of the wonton wrapper. I then fold up all four corners to the center and pinch off, then place in the muffin tins and bake as directed. It looks a little different, as you can see the filling inside of the openings of the wonton "cups", but that means it can hold more dipping sauce (sweet & sour)! I suppose with all these changes I should just submit a new recipe, but so far this has been the best base for crab rangoon.
These turned out great, but just a little bland. So the next time I added 2 sticks of chopped up celery and lots of sugar. When the sugar melts it really makes a differance in the flavor. I also used fake meat, much more flavor.
Very good I always order these when I eat Chinese. I do prefer them deep fried because it just gives them a little extra crunch. Thanks for the recipe!!
I love this recipe. I changed it a little for my taste but it was great. I used a 1/4t of garlic powder b/c I didn't feel like chopping garlic. I also added 2t of milk 1t of parsley and a 1/4t of sugar. The sugar is important. It adds that sweetness you find in restaurant rangoons.
this is a great recipe for the fact that it has the basic ingredients you need. however, i found it to taste too fishy. i tried it out by only filling and frying one at first to make sure i liked it before i spent time doing the whole batch. it was ok, but too fishy tasting for my liking. this one restaurant that i get them from - they are so sweet and that's what i wanted. So, I added an extra package and a half of cream cheese, a few tablespoons lemon juice, and a couple spoonfuls of sugar. And it was EXCELLENT. So I'm giving it 4 stars because while it's good, it's not GREAT... Everyone has different taste preferences though, I just prefer it to be sweeter rather than fishy.
I used this filling for stuffed mushrooms with very good results
These turned out great! Make sure you have a dipping sauce if you like the rangoons a little on the sweet side. Or like another reviewer add a little sugar. Otherwise they are great. Oven makes them crispy and not greasy like regular takeout.
Not sure how I screwed these up but they were horrible!!! Fishy garlicky and that's the only flavors I could get out of it. Blech!!
I had a great recipe for these from years ago but could not find it. My husband loves crab rangoon and always brings it home. I wanted to make it from scratch and as I worked on this recipe I remembered that an ingredient from the old recipe was a little hot sauce. Otherwise it really was great but we did fry them and I probably added a little more garlic. However I think that the whole process of using the typically available small wonton skins could be a challenge for the first time maker. But thanks for the recipe we had fun and enjoyed the result.
