Chinese Takeout Crab Rangoons Secrets Revealed
Вставка
- Опубліковано 24 лис 2023
- A comprehensive guide to classic Chinese takeout Crab Rangoons at home! Crab puffs are one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you can make takeout Cream Cheese Wontons at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Recipe document: docs.google.com/document/d/1_...
Wanna learn how to make takeout-style Egg Foo Young? Check out this video: • Chinese Takeout Egg Fo...
Chinese takeout playlist: • Secrets Revealed
Ingredients used:
MSG: geni.us/DguhI6
Sugar: geni.us/UWud7AM
Vegetable oil: geni.us/cRJ7
White pepper: geni.us/ZMEiegw
Garlic powder: geni.us/1X8Xe
Light soy sauce: geni.us/80M9r0U
Sesame oil: geni.us/CgcpNw
Red food coloring: geni.us/9oGBo
White vinegar: geni.us/Ask4X
Rice vinegar: geni.us/0T7dll
Thai sweet chili sauce: geni.us/WOuScRN
Cornstarch: geni.us/NTH4v4
Water chestnuts: amzn.to/47LfQF0
Kitchen gear in video:
Misono UX10 Chef's Knife: geni.us/0NB5
Induction Cooktop: geni.us/mOpIF
John Boos Work Table: geni.us/XZXk
Diamond Brand Kosher Salt: geni.us/PiO2h
All clad pot: geni.us/7keNGP
All glad sauce pot: geni.us/HXmqE
Ramekins: geni.us/Jplij
Cutting board: geni.us/oFG5wbs
1 tbsp scoop: geni.us/RXjrAcf
Baking sheet: geni.us/KJQxnsf
Baking sheet rack: geni.us/AC3NBh
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com - Навчання та стиль
![Shrimp & Imitation Crab Toast, Best Appetizer for Parties! [CC Added]](http://i.ytimg.com/vi/5oWMxHOoyGo/mqdefault.jpg)
Wanna learn how to make Chinese takeout Egg Foo Young? Check out this video: ua-cam.com/video/SBhxiEJ1RMk/v-deo.html
Your content is awesome! 🎉🎉🎉🎉❤❤❤❤❤
I never thought it was this easy to make crab rangoons, I'll try it out. Thanks!
Hopefully you had a great Thanksgiving! 🦃🦃
with the holidays coming up all we do is seem to Eat and eat come up with new ideas when taking out gets boring. THANK YOU JASON 👉👉👉👉 lots more holiday snacks, party foods please👇🙏👏👏🥰
What I would love is a great recipe for a meat egg roll with no cabbage. Ive made my own over the years, but they just aren't the same
As someone who makes 1500 rangoons a week at their job here are some quick tips. Dont let your cream cheese get to soft, you want it cold from the fridge. Also, you want your crab very cold, thawed just enough to cut/blend. When you mix it, mix it with your hands (gloves or no gloves). Fold the cream cheese over itself and push it down into itself repeatedly until evenly mixed. These 3 steps together will make a MUCH firmer mix that you can more easily work with that holds together and wont fall out of your wrapper. One last thing, we use circular wraps at our restaurant instead of square. No idea if one is better than the other.
What can't Jason do at this point? He is low-key one of the best American-Style Chinese Takeout UA-camrs out there. His detail-oriented recipes always deliver a perfect product when recreated in my home kitchen, and his videos address everything you'd want to know and should know to get perfect results. I can't thank you enough, Jason, for these amazing videos!
Thank you!
I haven't seen any Sloppy Joe recipes yet?... 😜
One day theres going to be a video called "Jason Farmer secrets revealed" by a youtuber called "local takeout joint". Your actions have consequences
😂So true. 👍
🧢
@@DubR1988 blue hat?
😂😂😂
Suprised no youtuber is named after that
I was making Crab Rangoons using the recipe for them on Vietnamese Home Cooking's channel the other night and they had a pretty simple dipping sauce if anyone is feeling lazy. It's just sriracha and honey mixed around a 50:50 ratio, adjust for your own heat tolerance and you're good to go.
VHC is a great channel!
Made my first Crab Rangoon with this video!! 👌👍
Nice! I hope you like them!
Tried just a taste of the filling after I mixed it up and was like WOAH THATS IT! Thanks man!
I was not expecting the ending line, and I am WHEEZING. Absolutely perfect.
The egg wash tip is a life saver definitely going to try it out later. I've been doing my own R&D from googled recipes for the past 3 months and had 100% blowouts 30-40 seconds in at first no matter how tight they were wrapped or sealed. Then I refrigerated the mixture early day for dinner cooking, less blowouts but definitely couldn't go past 90 seconds or that bubble jet would start forming and a slow blowout crept up. Then I started mixing and wrapping early day and put in the freezer to drop in for dinner cooking. These gave me the best results but topped at 2min and I was a bit concerned about it not having an adequate internal temp because I used raw canned crabmeat in the mix.
All of these were water wash sealed.
Imitation crab and egg wash modifications will be happening in this kitchen, thanks!!!
As someone who makes 1500 rangoons a week at their job here are some quick tips. Dont let your cream cheese get to soft, you want it cold from the fridge. Also, you want your crab very cold, thawed just enough to cut/blend. When you mix it, mix it with your hands (gloves or no gloves). Fold the cream cheese over itself and push it down into itself repeatedly until evenly mixed. These 3 steps together will make a MUCH firmer mix that you can more easily work with that holds together and wont fall out of your wrapper. One last thing, we use circular wraps at our restaurant instead of square. No idea if one is better than the other.
My favorite place just folded them once into a large triangle. Made it so much easier to eat while driving home. 👍🏼
You seem to have a lot of knowledge about Chinese American cooking, great job! I’m a retired chef and I learned Chinese working in hotels, I even worked for pf changs for a while. It’s been a passion of mine for over 35 years. Keep up the good work, and learning!
Hey Jason! I always appreciate the level of detail in your videos. You make the recipes seem very approachable for people that don’t live in areas with specialized grocery stores. Thank you for never compromising quality. I’m looking forward to trying this one soon!
Thank you, Jamie! I sincerely appreciate that!
Jason, everything I have made based on your guides has always turned out perfect. Thanks for being you.
Thank you! I'm glad you enjoyed the recipes! :)
The algorithm at work... awesome channel out of nowhere. No fluff and no cringe = subscribed! Love how actual brands are recommended.
Jason, in our Filipino home we use a lot of wrapper for lumpia, wonton, Rangoon etc. The way we are taught to get them to stick together is use a water and flour mix, not egg. Cheaper than egg too ;) just a helping thought. Also Sriracha and honey mixed make an excellent dipping sauce for them.
My mom always used egg whites to seal her lumpia. I could definitely see a water/flour mix to be great sealant too.
ohh I love lumpia 🥺 and that is genius!
this is about the best most indepth and informational video I have seen on making real crab ragoon!! the way he explains the recipie is for you to understant it instead of listing them off. awesome job!
Cmon man make us a Patreon. Your recipes blow my mind, I gotta make sure you stick around!
It's crazy how I think most people (including myself) think just because it's cheap and fast that it's easy to make, but then we give it a shot at home and it's a total mess. To see you deconstruct and explain the process is so awesome. Thanks man!
I just tried this two days ago and because the store didn't have wonton wrappers available I was told phyllo dough would be a good replacement. Lemme just say that once they were assembled and fried they still tasted alright, but... do not use phyllo dough in place of wonton wrappers, lol. They fall apart at the slightest touch putting all this together, even if you layer them up a lot. Far too messy to bother with this way. Looking forward to getting real wonton wrappers today and trying again!
I am actually surprised at the simplicity of this one compared to some of the more nuanced takeout recipes you covered before. Another great one. Only 300+ items to go from my local takeout joint to complete the menu. 🤣
What's up, Jeffry! Yeah, I wanted to a simpler recipe for this video. It was highly requested, so I thought I'd knock it out! Great to see you again! I hope you're well!
@@farmageddon Maybe you could do a video on how to make badly-faded, horribly unappetizing backlit photos of chinese food, just to really nail the takeout experience.
I love the way you explain things other recipe videos usually leave out. Thank you!
A tip for a long lasting crispier Rangoon. After frying, don’t let the flat side down. Keep them facing up, because the heat and the moisture inside the Rangoon will soften up with the extra oil. The oil will naturally fall the other side, keeping the entire thing from getting soggy. If you have a party, you can start frying them up earlier and just refrying them a second time and cooling them down with the tip I gave earlier. 😊
Virtually all Chinese places around me stopped putting crab in their rangoons several years ago because it got too expensive. Now everything is cream cheese wontons 😢. I cannot remember the last time I saw a crab rangoon on a menu.
What a great tutorial! To the point, and very detailed. Perfection!
I can't wait to try your recipes.Thank you
Thank you so much! They look absolutely delicious!❤🍽
My Favorite Sub by a highway mile...... EVERY recipe, along with refined technical ability........is impeccable!!
Can you pls do bourbon chicken next? Some places also sell it as barbecue chicken... It the sweet, reddish chicken with a sear
Love these videos. Thanks.
I´m so glad I stumbled upon your videos, they are so informative and entertaining :D
Another terrific detailed video for lovers of crab rangoons. Will share with my friends . Thank you for the fantastic production values in your videos!
Thank you! :)
Love your content man!🎉🎉🎉🎉❤❤❤❤
Suuuuuuubbed. Thank you for this sir. I live out in a remote little town and I can’t get ANYTHING without amazoning it. So Chinese food is something I’ve been missing like crazy. So stoked I found your channel. Thank you!
Making these this weekend! Glad I came across and subscribed. I picked up some good tips thank you. I do add curry at times to these and like that taste.
I must try this! Thanks man!
Hey Jason, just love following your videos. Thank you for sharing restaurant secrets and how to make them, Best Regards.
Thank you, Pierre!
Thanks for your sharing and very yummy 😋
Just made these and dang! So so good!
So many great tips -- thanks!
Great Video as usual Jason. My favorite Chinese sitdown uses the "envelope" fold and the rangoons are noticeably bigger than these. I suspect they are just using the same skins that they use for their EggRolls for ease. I'd imagine there are a myriad of shapes based on where the cook/owner comes from. Thanks for putting this together.
Your cooking videos still reign supreme
Made these yesterday. They were fantastic! What a treat to have them fresh and hot right out of the fryer, and so easy too! I didn’t have any food coloring so ended up with clear hot & sour sauce, which was a bit odd, but of course the flavor was fine. I added a little extra vinegar to the dipping sauce for my taste. Love your channel, Jason. Next up on my list to try is the hibachi fried rice. Made a big batch of steamed rice over the weekend in anticipation. Other recipes I’d love to see you tackle: kung pao, moo shi (moo shu in some places), I guess), barbq rbs (both with and without bones), and hot & sour soup.
Thanks Jason. Another good one.
thank you, pamela! it's lovely to see you!
These are some good tips. I make these every year as an appitizer for my family's christmas eve party. I always form them into a triangle shape and use water to seal the wontons, I also have never tried chilling the filling before filling the dumplings. Usually 15 to 20 percent of the dumplings end up leaking their filling in the frying oil. I'll try chilling the filling and sealing the wonton wrappers with egg this year to see if I get a better result.
Great video! TY!
Eggs are good at sealing them thanks for the video I know it will help others out 👍🏻
Fantastic! Cant wait for your boneless spare ribs. Crab ragoon is a dish my mom loves so now I got to try this. Ill come back and tell my findings
Thanks Jason! I Need to give this one a try for sure. 💗 I used to work in the Alaskan fishing industry for 10 years and our company owed a surimi plant in WA. I will definitely save my money for the real deal 🦀when it is on sale!😁
Every place I've ordered this from has just folded the wonton in half diagonally and sealed it that way. Although it's not as aesthetically pleasing, it's a much easier way to make these for like a weeknight or some other non-special occasion.
That’s the way we wrapped ours and we call them triangles 😂
What a delightful video.🎃👩🚀 I very much enjoyed it and I hope to try out this recipe soon!
Great video
Hey jason! First off thanks for another amazing video and recipe! And will you ever do a meatloaf recipe? One of my all tole favorite foods!🎉🎉🎉🎉🎉❤❤❤❤
‘Irrational fear of MSG” - I love it!!
I love this channel
trying this tonight for the superbowl! hoping they come out good!
Best food channel on UA-cam.
Thank you! :)
Good job sir. I just subscribed. Thanks!
I really like these 😋
Solid, as usual
Hi Jason!!! Your Crab Ragoon looks delicious. Chinese is my favorite kind of food. I like a sweet Crab Rangoon. I never tried to make them but I may give this a try...YUMS!!! Thanks for all the tips. Great Video!!!...🦋
Hello! Thank you!
If you like the sweeter rangoons, you may want to up the sugar a bit. I'd probably double it.
Really nice kitchen design, dude!
Best video I've seen
I could eat Asian hors d'oeuvres all day. This looks super straightforward maybe I'll make them tonight. Just got to get over a phobia of heating a big pot of oil. That stigma is real!
If you own a wok it actually makes home frying small batches really easy. The round shape means you use less oil for depth, and the broad rim catches a ton of the splashing. So long as I don't plan on doing a bunch of food at once its my preferred frying method. Just remember to use a thermometer to temp the oil, 90% of the issues I have seen is people getting the oil too hot which causes a ton of bubbling/splashing.
Aaron, the oil is more afraid of you than you are of it! Never forget that! :) Great to see you again! I hope you're well! :)
Just use a wooden chopstick to test he oil- look at the bubbles around it.crazy bubbles too 🔥
Thanks!
Thank you, Ben! You are always so generous! I sincerely appreciate you.
I hope you're well!
Cool.
Killer video as usual!
Thank you, Chef!
Another amazing video keep it up Jason!! You should do a video on Chipotle’s chicken!
I actually do have an inside source that works there. I may do a Chipotle series in the future!
I'm glad you said you prefer savory. I was hesitant to try this as I detest sugary rangoons. 1 teaspoon sugar seemed a lot. I will try it this way. I recently found your channel and appreciate your level of detail. Also appreciate the irrational fear of MSG comment. Lol
Ah-So duck sauce is great for dipping too. Great video!
Made this tonight. Came out great! Used the upscale recipe and Thai Chili sauce. These are better than my local takeout! Only thing for me would be to cut back or omit the vinegar in the chili sauce. Otherwise I enjoyed this. Thanks for another great recipe Jason!
i just subbed b/c you made this dish feel approachable for me. I dont love watching cooking videos that seem totally outside the realm of my abilities
I’ve followed multiple of your recipes and they have turned out equal if not better to take out! Thank you for your very thorough information. Any chances of a dumpling video coming soon? (Potstickers, steamed and xiao long bao)
Most definitely! I have some dumplings on my list!
A Chinese restaurant near my house has an interesting and delicious twist on crab rangoons - they use an eggroll wrapper, put the filling on one side and fold it over into a triangle, then fry it. Most other places near me use cream cheese only.
Mae Ploy for life!!
Local almond chicken (hint for a possible future video) also uses water chestnuts, but I've found jicama is an acceptable substitute. Most online recipes talk about mushrooms, but locally they instead use water chestnuts and baby corn giving the dish a variety of textures.
if you dont want your rangoons to unfold, what you can do is place them on a tray (with some plastic wrap/wax paper underneath) and put them in the freezer. once they're frozen you can fry them from frozen and they won't come apart.
Oooo I love these. I get em for my appetizers and wings. Oooo oooo u gotta do the takeout wings. They are so crispy and seasoned ❤
Angie! So nice to see you!! :) I hope you had a wonderful Thanksgiving!
@@farmageddon I did!!!! Hope all is well on your end 💜
Thanks for sharing this, i made the crab rangoon and it turned out better than the chinese take out deal.
That is my favorite ending to Far Cry 4. "Please, stay right here, enjoy the crab rangoon. Don't move. I'll be right back."
Please do a video/recipe for hot and sour soup! It is so hard to master, and I just know that you'll be able to nail it
I made some crab ragoons recently, they were absolutely delicious and none came open but the shape of them was not great so I decided to watch this video to work on my shaping skills. My recipe and method is very different from yours but I will be adopting the square folding method from you
I love the Pagan Min reference.=)
Hes much nicer than me. When it comes to msg I tell people to get over it, it’s yummy and the reason why their food is terrible is because they are missing the kitchen crack 😂😂. Thanks for supporting msg!! Nice food too!!
The sauce I used to get at Chinese takeout in Michigan was orange. Here in Arizona, everywhere I've been so far has been that neon red sauce.
Definitely saving this!
I would love to know how to do the Silk Road’s Cashew Chicken
Also Subway…. How do they make those delicious bread? Especially those Italian Herbs and Cheese rolls.
One of my favorite things about your videos is how you don't try to oversell it. When people go all moany and whimpery every time they as much as smell the food it feels so overplayed
Great video! I wish to skip the red food dye tho. I'll prob add a bit of kashmiri red chili for the color and a little zip.
Great video Jason! Subscribed. If possible, I would love to see a Sriracha recipe! Grocery stores only have inferior knock-offs, and a lot of UA-cam videos have variations, but not true to the original recipe. Help me Jason Farmer, you are my only hope!
Hope you had a great thanksgiving ❤️❤️❤️🦃🦃🦃🦃
Thank you, Daniel! Great to see you again! I'll definitely do a tres leches in the future and a meatloaf too!
@@farmageddon GREAT! 🔥🔥🔥🥹🥹🥹
Makes me wish I had grown up with a Chinese family next door. Can you imagine the smells that had to be wafting through the backyard every evening?
Like a phillips head rangoon, the legend of your skill continues to press gently through out all four corners of the internet, carefully ensuring to remove air pockets and that the content is spread evenly. Thank you.
thank you so much! I sincerely appreciate you! if there are any recipes you'd like to see, please let me know and I promise I'll put it on my list! :)
Love the Far Cry reference and recipe ofc
THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜
The OG Crab Rangoon from Trader Vic's has a touch of A1 sauce in the filling from what I was taught. I use the much more expensive blue crab from the Chesapeake when I do mine. Hey, I'm a Marylander. I can't do it any other way.
Hey Jason Farmer!, Happy Turkey Day!!🦃🦃 Hopefully you had a great Thanksgiving? Just want to know can you do a request for Thanksgiving Turkey?, as in a special side dish of turkey stir fry?, or Turkey stuffing chow mein?👍👍✌️🙃🙃🙃
great suggestion! I'll put those on my list of dishes to investigate! I definitely plan on doing some holiday-related stuff in the future. I'll branch out to other cuisines when I get done with the takeout series. the content will be much more varied after that. I just wanted to do hibachi/takeout first. I think I'll probably do a soul food/southern series after this, but I'll be much more varied. great to see you again! :)
My daughter follows your recipe and folding technique (screw driver) and they come out perfect. They never burst open when frying and they taste amazing. I will never buy them from take out again.
That's amazing!! I'm glad you all enjoyed the rangoons! Tell your family I say hello from Texas! :)
@@farmageddon I sure will! 🤗
A restaurant near me serves these with lemon sauce, it's so good
I'm always surprised how simple and addicting Crab Rangoon are to make. If only I could ever get the dang dumpling creation down!
You can do it! It just takes a few tries! Do the pouch method. It's the easiest, by far! Send me a comment if you're still having problems. We'll see if we can figure it out!
Thank you sit. Shout outs to Rockaway NY! I used to hide under the boardwalk on bch 25th w my friends and make dumb noises as people walked by lol
This will probably be my go to recipe for making rangoons in the future
Also if your step father told you to stay and enjoy the crab rangoons, you should listen to him
Hope you and your family had a good Thanksgiving.
Thank you, Brett! Nice to see you again!