Cheese Wontan which is also called Crab Rangoon is another Americanize food in the Chinese restaurants here. When I first came here, it was a surprised taste to me and not quite sure what it was. But over the years, it has become one of my favorite appertizers. It almost included in every lunch & dinner special menus these days. Got to love this little snack!
Well, since I bought some cream cheese the other day and got some wrappers in the freezer, why not try my hands on making this delectable snack right? So, here my afternoon experiment and verdict.
The Twin Dragon wrappers that I used and recommended.
Cheese filling that I came out with.
Before deep-frying. I can't seem to wrap it nicely in this shape. Hehe...
After deep-frying.
Cut open for a peek inside.
Cream Cheese Filling: (yield 18 wontans)
4 oz Philadephia cream cheese, soften.
3 pieces of imitation crabmeats, finely chopped.
1 tsp. dried chives.
2 tsp. sugar.
A sprinkle of salt.
A dash of garlic powder (optional).
Mixed all in a bowl.
Verdict: Taste pretty good. But I could do without the garlic powder and will substitute the dried chives for freshly chopped scallions. I didn't have the scallions and thus the dried chives was used. Will definitely make it again.
Well, since I bought some cream cheese the other day and got some wrappers in the freezer, why not try my hands on making this delectable snack right? So, here my afternoon experiment and verdict.
The Twin Dragon wrappers that I used and recommended.
Cheese filling that I came out with.
Before deep-frying. I can't seem to wrap it nicely in this shape. Hehe...
After deep-frying.
Cut open for a peek inside.
Cream Cheese Filling: (yield 18 wontans)
4 oz Philadephia cream cheese, soften.
3 pieces of imitation crabmeats, finely chopped.
1 tsp. dried chives.
2 tsp. sugar.
A sprinkle of salt.
A dash of garlic powder (optional).
Mixed all in a bowl.
Verdict: Taste pretty good. But I could do without the garlic powder and will substitute the dried chives for freshly chopped scallions. I didn't have the scallions and thus the dried chives was used. Will definitely make it again.
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