Potato Rangoons
Crab rangoons are great but when you get them from a takeout place, there is usually a small amount of filling and it is 90 percent cream cheese. I wanted to re-make these but really fill them up! I used Idaho® potatoes to upgrade these from a pre-meal bite to more of a hearty snack or part of a tailgating spread. I mixed cream cheese in because what's a rangoon without cream cheese? I also mixed in pickled jalapenos to add a tangy kick, and some scallions, soy sauce, and sour cream.
I like to use imitation crab for this because it is more available, more affordable, and more traditional to a rangoon than actual crab, but feel free to upgrade to real crab if you want!
Ingredients:
Filling
- 3 large Idaho® russet potatoes
- Olive oil
- Salt
- 1 cup imitation crab, chopped (you can use real crab for this if you desire, but for me, imitation crab is what makes it taste like a classic crab rangoon)
- 2 ounces cream cheese, room temperature
- ¼ cup sour cream
- 3 scallions, sliced
- ¼ cup pickled jalapeños, diced
- 2 tablespoons soy sauce
Assembly
- 1 egg
- 20 wonton wrappers
- About ½ cup of vegetable oil
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon minced red chili peppers
- 1 teaspoon minced scallions
- 1 teaspoon toasted sesame seeds
Directions:
- Preheat oven to 350°F.
- Using a fork, poke a few holes into each potato. Rub the potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about an hour until tender.
- Peel the potatoes and run them through a potato ricer into a large bowl.
- Add the crab, cream cheese, sour cream, scallions, jalapenos, and soy sauce. Mix to combine, breaking up the cream cheese and making sure everything is well incorporated. Taste and add salt or more soy sauce if needed.
- Add a splash of water to the egg in a small bowl and whisk to form an egg wash.
- Place a wonton wrapper on a working surface. brush the egg wash onto 2 touching sides of the wonton wrapper. Add a heaping tablespoon of the potato mixture to the center of the wonton wrapper. Fold the dry edges across to the egg-washed edge and press to seal in a triangle shape.
- Repeat with the remaining wonton wrappers.
- Pour the oil into a frying pan and preheat over medium-high heat.
- Add half the rangoons to the oil and cook on each side for about 3 minutes to brown. Remove from heat and allow to cool on a rack or paper towel. Repeat with the remaining rangoons, adding a little more oil to the pan if needed
- Meanwhile, mix the soy sauce, sesame oil, sriracha, honey, chili peppers, scallions, and sesame seeds in a bowl.
- Serve the rangoons with the sauce on the side.
Print Recipe
Yield: 20 rangoons
Source:
Dan Whalen
Food Blogger
The Food in my Beard
