Crab Rangoons

Preparation info

  • Makes


    • Difficulty


    • Ready in

      35 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Even though the name suggests the origins of this dish lie in old colonial Burma, this is 100 percent an American invention. Firmly planted onto most Chinese menus in the States, these have become classic dumplings – and rightly so because they are damn good. Cream cheese, crab meat and plump spring onions are wrapped in wonton dough and deep fried until golden and crisp.


  • 100 g ( oz) fresh white crab meat
  • 125 g 4 oz) cream cheese
  • 2 spring onions (scallions), thinly sliced
  • 1 small red chilli, diced
  • 40 square wonton wrappers
  • 1 egg white
  • vegetable oil, for frying


Mix the crab, cream cheese, spring onion, chilli and some sea salt and freshly ground black pepper in a small mixing bowl.

Place 20 wonton wrappers on a clean tea towel with a corner facing towards you. Brush the wrappers with egg white. Place a second wonton on top of each brushed wrapper, creating a double thickness.

Place a teaspoon of filling in the middle of each wrapper. Brush egg white around all sides of the wrapper. Bring the two opposite corners together to the middle and pinch together. Then bring up the other two corners towards the middle as well so that it looks like a roof. Pinch all four edges so they are sealed. Repeat with all the wrappers until you have 20 wontons.

Heat the oil in a wok or deep medium saucepan until it reaches 180–190°C (350–375°F) or when a small piece of bread instantly sizzles. Fry five wontons at a time until they are crisp. Drain on paper towels.

Serve immediately with hot chilli sauce.