Crab Rangoon (Cream Cheese Won tons) with Sweet and Sour Sauce

I LOVE CHINESE FOOD!  It might be weird that I am posting about this, right now, with Christmas right around the corner.  Maybe you are having people over for a get-together and this would be the perfect addition to your party.  Or maybe not, but here it is anyway!  

I love going out for Chinese food but it isn't always in the budget so I am always looking for ways to make it at home and have it be as good as when we go out.  These are pretty simple and really good.  The sweet and sour sauce is kind of thin, but the closest I have come to making the best sweet and sour sauce at home.  I sometimes think when trying to copy recipes from favorite restaurants, the simpler it is, the better.  Most places aren't going to spend a bunch of time and ingredients on a dish if they can do it with a few easy ingredients, so here is what I have come up with.  You can turn these into regular cream cheese won tons if you don't care for crab, the recipe specifies optional ingredients.  I have made them either way and love them both.  Surprised?   You really shouldn't be!

Crab Rangoon

8 oz cream cheese, softened
4.25 oz can crab (optional)
3 T bread crumbs(optional)
¼ cup (about 4) chopped green onion
1 egg
Won ton wrappers or egg roll wrappers cut into fourths
1 egg beaten


Sweet and Sour Sauce
2 T cornstarch
1 cup sugar
3.5 T vinegar + water to equal 1/3 cup
⅛ tsp salt
Red food coloring (optional)

Combine cream cheese, crab, bread crumbs, onion and egg in a bowl, mix well.  

Place 1 T mixture on a won ton wrapper, 

brush beaten egg on outer edge and fold over and seal with fingers.  Fold two ends toward each other and pinch.  

In a saucepan, combine sugar and cornstarch, whisk until combined well.   Measure vinegar into a liquid measuring cup and then add water to equal 1/3 cup.  Add salt and food coloring, whisk into sugar and cornstarch mixture.  Bring to boil over med-high heat and continue boiling for about 5 minutes until thickened.  Turn to low to keep warm
Heat oil to 350 degrees, fry a few a won tons at a  time, drain on paper towels.

Printer friendly version