This tutorial on the folding was incredible. I have always either folded them into triangles or into the pillow because I could never figure out how to do the Chinese restaurant style with the distinct flair. This was spot on. Thank you so much!
Looks good. Seems like the local "Chinese" places are getting to where the use only cream cheese for the filling- they don't even taste like crab anymore! I am Claudia of the Claudian Sodality.
I worked in Chinese restaurant chain of 6 restaurants here in RI 25 yrs ago. We made it basically the same except we used a little bit of shaoxing wine, white pepper, sesame oil and a little bit of Worcestershire sauce, no soy sauce. But we made it in bulk of course so it would be just a few drops in this version. For 10 lbs cream cheese we also added 1 tablespoon MSG. I know folks don't want that but it made a big difference in taste. Don't know if it makes a difference but we only used the white part of the scallions for this, my boss would get mad if there was any green bits in the mix. Funny but it does not taste good with real crab, only the fake stuff....the real crab gets very fishy, I think the lobster version is a waste too, use only the fake lobster.
I agree about using the imitation over real crab. Depending on how you like yours. The thing I love about crab rangoon is the lovely sweetness to them. I went to an authentic Chinese restaurant, whose menu included the Chinese-American style food but cooked in an authentic way... The crab rangoons were turrible to me because they were so savory! However, shrimp is really good... That may be more of a Thai thing, but I love it. Also, the wonton itself makes a huge difference. Thick wonton wrappings make the rangoon a task sometimes. I love the dough that's airy-er than a potato chip when you fry it!
Hi Phil, I'm from Providence, did they ever use sugar in the recipe? I'm noticing the ones I get at the Prov. mall, taste sweet, I'm not sure if they did this before, I don't think so. I thought I tasted Worcestershire sauce in them also. Those little places at the malls, aren't that good or authentic, some food taste weird. Take care.
Yes, but we put in very little for the huge amounts we made... I think many places put way too much in now. It all depends on the restaurant...some are way too sweet. The family I worked for owned 6 different restaurants .all different family members here in RI and Mass, only some things were made at the grandparents main restaurant like these and Spring Rolls, Wontons, Egg Rolls, Peking Duck...the rest of the food was different in each one, not like the Panda Express and that crap from mall. The authentic stuff that the actual Chinese family ate was very bland compared to the Chinese American menu with, lots of plain white rice with pretty much mostly vegetables and greens cooked in wok or steamed with fish & seafood done the same way. They did not eat very much meat other than chicken and pork. Some pretty funky stuff like chicken intestines with the eggs attached, not having yet formed a shell, the feet...pretty much everything but the beak, I never seen them eat the chicken breast...they did not use that part..that was for the Americans. They were also big on pork but mostly plain roasted and the weird parts like the ears, tongue and feet, the roasted pork they liked was the same on on the American menu, with the red glaze, except they like the fattiest parts rather than the leaner parts like the tenderloin which was popular on regular menu.
I would imagine you’re a big fan of them too. So am I. We have the store in our local town and they have lobster ones. Those things are amazing too. We have an air fryer so we don’t even have to worry about deep frying anymore.
You're welcome! I always have them with sweet and sour sauce which is the same sauce I use for my sweet and sour chicken. If you search my channel, you'll find the video and recipe.
I just had these for the first time last night at a sushi restaurant - they were called "Money Bags" and were soooo good!!! They served them with a sweet and sour type sauce.
Pot stickers are next! I've got the dumplings themselves figured out, I just need to find a decent recipe for the sauce. There is one in particular that is my favorite and trying to replicate it has not been easy.
I personally use a deep fryer for mine.. Last time I made these I used way to much sugar turned out wonderful and sweet.. keeping the crab over night combined makes flavors bloom after cooking.. Just do it!!!
You're welcome! I'm not a fan of having a bunch of oil around and hate the idea of using a whole bottle of the stuff so I made do with what I had. I know some people are going to have a fit about it but it works.
I've heard they can be but I've never tried it myself. I've frozen the wrappers themselves and they freeze okay for about a week. After that and they get dried out and are pretty much worthless.
good deal... i always wanted to know how these were made,and im telling you i thought it would be rocket science, but you have made this easy as pie , and please believe im on it. thanks.
Also try the double fry method like we do for wontons and egg rolls .... 1st fry at 315F until some nice bubbles come to surface then remove and rest for 10 minutes. 2nd fry use same oil at 330F and fry until evenly crisped to your liking. 350F is too high for these types of wrappers.
To bake them put them in a roasting pan then cover with foil. That should prevent the tips from burning though another thing to do is wet the tips before putting them in the oven.
Crab rangoon is love, crab rangoon is life.
This tutorial on the folding was incredible. I have always either folded them into triangles or into the pillow because I could never figure out how to do the Chinese restaurant style with the distinct flair. This was spot on. Thank you so much!
The folding is the bomb
Just made these my boyfriend ate over two dozen and kept asking for me to make the rest of the pack lol RECIPE IS ON POINT THANK YOU!!!!
Thanks for the review!!
Oh my goodness! The way you folded yours makes things so much easier.. Thank you!!!
Looks good. Seems like the local "Chinese" places are getting to where the use only cream cheese for the filling- they don't even taste like crab anymore!
I am Claudia of the Claudian Sodality.
That would be good with me.
Exactly. I like a lil meat in mines
Thats the truth..
These are amazing tried them tonight and they turned out just like the restaurant ones! Thank you for sharing this recipe 😃
Far cry 4 brought me here to. Now i want some.
Me too
Enjoy the crab rangoon, I'll be, right back.
hi
I worked in Chinese restaurant chain of 6 restaurants here in RI 25 yrs ago. We made it basically the same except we used a little bit of shaoxing wine, white pepper, sesame oil and a little bit of Worcestershire sauce, no soy sauce. But we made it in bulk of course so it would be just a few drops in this version. For 10 lbs cream cheese we also added 1 tablespoon MSG. I know folks don't want that but it made a big difference in taste. Don't know if it makes a difference but we only used the white part of the scallions for this, my boss would get mad if there was any green bits in the mix. Funny but it does not taste good with real crab, only the fake stuff....the real crab gets very fishy, I think the lobster version is a waste too, use only the fake lobster.
I agree about using the imitation over real crab. Depending on how you like yours. The thing I love about crab rangoon is the lovely sweetness to them. I went to an authentic Chinese restaurant, whose menu included the Chinese-American style food but cooked in an authentic way... The crab rangoons were turrible to me because they were so savory! However, shrimp is really good... That may be more of a Thai thing, but I love it. Also, the wonton itself makes a huge difference. Thick wonton wrappings make the rangoon a task sometimes. I love the dough that's airy-er than a potato chip when you fry it!
Hi Phil, I'm from Providence, did they ever use sugar in the recipe? I'm noticing the ones I get at the Prov. mall, taste sweet, I'm not sure if they did this before, I don't think so. I thought I tasted Worcestershire sauce in them also. Those little places at the malls, aren't that good or authentic, some food taste weird. Take care.
Yes, but we put in very little for the huge amounts we made... I think many places put way too much in now. It all depends on the restaurant...some are way too sweet. The family I worked for owned 6 different restaurants .all different family members here in RI and Mass, only some things were made at the grandparents main restaurant like these and Spring Rolls, Wontons, Egg Rolls, Peking Duck...the rest of the food was different in each one, not like the Panda Express and that crap from mall. The authentic stuff that the actual Chinese family ate was very bland compared to the Chinese American menu with, lots of plain white rice with pretty much mostly vegetables and greens cooked in wok or steamed with fish & seafood done the same way. They did not eat very much meat other than chicken and pork. Some pretty funky stuff like chicken intestines with the eggs attached, not having yet formed a shell, the feet...pretty much everything but the beak, I never seen them eat the chicken breast...they did not use that part..that was for the Americans. They were also big on pork but mostly plain roasted and the weird parts like the ears, tongue and feet, the roasted pork they liked was the same on on the American menu, with the red glaze, except they like the fattiest parts rather than the leaner parts like the tenderloin which was popular on regular menu.
are you from providence, Taiwan?
Rhode Island.
Allright Stay here enjoy the Crab rangoon, i'll be right back.
So good!! A lot of people are intimidated by making them but they aren't hard at all.
I would imagine you’re a big fan of them too. So am I. We have the store in our local town and they have lobster ones. Those things are amazing too. We have an air fryer so we don’t even have to worry about deep frying anymore.
This is my favorite dish
Lol im texting for help
Mr.min i hear you are very particular with your words. Is that statement true?
I agree mister min, we should have some together in the future and maybe shoot some guns or perhaps kill rebels...
Maybe they can stop the bus this time
Friendly Pedo mine too I tried at the most buffets in Pennsylvania
"No need to make that many" BLASPHEMY!!!!!!!!!!!
🤣🤣
Baaaaaaahaaaaaaaa
Exactly!
My thoughts exactly. I could eat all 48 🤣🤣
NEED to make DOUBLE 😂❤️
this recipe tastes AMAZING THANK YOU! its great on smoked ham as well.
"Stay! Enjoy the Crab Rangoon. Don't move, I'll be right back."
-Pagan Min
My favorite part of the game
Thank you so much! There's tons more to come so I hope you enjoy!
You're welcome! I always have them with sweet and sour sauce which is the same sauce I use for my sweet and sour chicken. If you search my channel, you'll find the video and recipe.
your rangoons look just like take out places, ty, your ingredients sound more authentic too, will try.
I know, right?! You'll love how easy and cheap they are!
Stay here
Enjoy the crab Rangoon
Don't move
I'll be right back
I'd say me and pagan min would get along very well....CRAB RAGOONS FOR THE WIN!!!!!
I just had these for the first time last night at a sushi restaurant - they were called "Money Bags" and were soooo good!!! They served them with a sweet and sour type sauce.
i like your sense of humor and the way narrated how to cook Crab Rangoon.
Looks delicious. Looks better than restaurant.
NICE! I appreciated that you don't have to submerge them in oil using this technique! Thanks for posting.
The most famous dish in Kyrat.
Thank you for sharing this recipe! I love crab rangoons and this is very helpful for future reference. (:
Can hardly wait to try this! Love them in the restaurant. Thanks.
excellent how to....very well done. thank you for the repeat steps and showing products. :)
Man thanks i need learn the 4 pt wrap it just makes them tast better in my mind!!!
Now then time to fill out an application and go work for Pagan Min
I think you're the only one I know who hasn't had them, LOL!!. They're mandatory whenever we have Chinese!
I love the tiny bowls! So cute!
And I got blood on my FUCKING SHOES!
You're welcome! Thanks for watching!
You're welcome!
Only one word to say YUM
Yesss! I cant get enough of these when we go to the Chineese Restaurants lol
That came out perfect
OMG LUCIOUS YUR GOOD I LIKE YUR STYLEEEEE.
Thank you for this recipe. My mixture is ready and in the fridge. About to fill my Wontons and start frying😋🥟
Thanks! They look more complicated to fold than they really are.
Pot stickers are next! I've got the dumplings themselves figured out, I just need to find a decent recipe for the sauce. There is one in particular that is my favorite and trying to replicate it has not been easy.
Keep'em coming Chef!!!
Love your recipes. 🙌🍴🍜🍲
Yummy recipe. Super simple and way cheaper than ordering takeout.
One of the very few videos I’ve found where the crab rangoon is folded correctly. I’ve only found 3. This is one of them.
I personally use a deep fryer for mine.. Last time I made these I used way to much sugar turned out wonderful and sweet.. keeping the crab over night combined makes flavors bloom after cooking.. Just do it!!!
You sir, deserve a High Five for this one.
Thanks Avoir!
Thank you for making it so simple amd easy. Thanks for sharing too!
Boy that looks good! My mouth is watering right now!
I swear these videos make love to my food ego, lol.
Great tutorial! I've always just folded them into triangles, and I use plain cream cheese also but will try this recipe. Thanks! New sub here
20 rangoons im only starting lol! I could eat 50+ in a row there soooooo good! 😋
I did this recipe, and it worked wonderfully!!🍙🍚🍚🍣🍣🍴
Never heard of a Crab Rangoon until attempting to dine with Pagan Min. Now I know what I didn't miss by cutting out early.
just a tip, if u mix the water with a bit of flour u get them to stick to gather better
You're welcome! I'm not a fan of having a bunch of oil around and hate the idea of using a whole bottle of the stuff so I made do with what I had. I know some people are going to have a fit about it but it works.
I will try this I was not sure if to bake or fry, but you just clarified that for me so frying it is. Thanks
I've heard they can be but I've never tried it myself. I've frozen the wrappers themselves and they freeze okay for about a week. After that and they get dried out and are pretty much worthless.
I can't either, LOL!! And they're expensive for what you get. These are so much cheaper and you can have them any time you wish!
You are awesome....you figured everything out.....thank you for the recipe.
They are beautiful! Now I know how to fold them! Thanks!!
Thank u! I've been tryin to find a good crab ragoon recipe
Thank you so much for posting this recipe. These look simply amazing.
Came out Excellent, just like the carry-out!
Love me some of that ol rangoon
I can make an entire meal out of these! Thanks!
This was such an easy, simple way to make Crab Rangoon. Thank you so much for sharing. Enjoyed!
you wanna work for pagan min?
FYI: If you would seal them just below the petal opening, it would prevent all your filling from escaping.
I use avocado oil , peanut oil or olive oil for a deeper oil fry healthier and less time frying. You get a nice buffy skin fry.❤😋
Excited to trying this recipe!
the crab rangoon ? right..?
its...mh...fabulous
I’m eating some right now, while watching.... ☺️
What were my exact words? Ah yes. STAY here, ENJOY the Crab Rangoon, DON'T move! I'll be right back! - Pagan Min
good deal... i always wanted to know how these were made,and im telling you i thought it would be rocket science, but you have made this easy as pie , and please believe im on it. thanks.
Far Cry 4 brought me here.
Ha me to xD
Fuck you beat me to it!
And I thought I was the only one.
i don't get it fr someone explain
how?
Definitely!!
I had this today they where the best
Thanks for this easy recipe! 👍😋👍
Oh, you're missing out!! They are standard everywhere here in the states.
Egg wash is much better for making these. GIve's it more flavor and texture
Do you fold them up first and then just brush with egg afterwards?
Jaime Brown ...meaning after you fold them, not after you fry them.
This is the recipe that your Chinese restaurant uses.
You'll be glad you did!
Have made this recipe quite a few times, it's great! Thanks for sharing!
Hey thanks got this! About to give it a shot!
I love crab wontons
what kinda cream cheese normally use for crab ragoon?
it's so beautifull I almost cried thumbs up for this delicious video👍👏✌
I’m making this Monday
Thanks for the recipe, will try it this Friday, they look so goooodd.
Also try the double fry method like we do for wontons and egg rolls .... 1st fry at 315F until some nice bubbles come to surface then remove and rest for 10 minutes. 2nd fry use same oil at 330F and fry until evenly crisped to your liking. 350F is too high for these types of wrappers.
To bake them put them in a roasting pan then cover with foil. That should prevent the tips from burning though another thing to do is wet the tips before putting them in the oven.
Great video, thank you!
They are so simple!! Why do you think they accidentally got made so often?? ;-) LOL!!
Great video looks yummy thanks for sharring God bless 🙏💜
10/10 review ! so helpful!! I was doing this soo wrong 🤣🤣 thank you so much !
Thanks! gonna make these for my husband! Not going to use crab tho because it scares me
Can’t wait to make these
Thanks for the video! Looks so good! I love rangoons!
Omg!! Thanks for the video. It turned out delicious.
omgggggggggggg im sooooo doing these!!! looks easy enough and i love them!!