Crab Rangoons with Sweet and Sour Sauce

Did you ever wonder what was in the neon red colored sauce that comes with your order of Crab Rangoons? Today I decided to find out, so I headed out to an Asian market and picked up a bottle of Sweet and Sour Sauce and I started to read. After reading the label and removing all of the ingredients that I couldn’t pronounce I realized how easy it would be to make at home with no artificial colors and no preservatives. Once I was done making the sauce I had a new dilemma, dipping sauce and no Crab Rangoons! So after a little bit of trial and error and a few wasted wonton wrappers I was filling and folding my own. If you love Crab Rangoons, I know you will enjoy this recipe.

Crab Rangoon
8 ounces cream cheese
1 can – 4.5 ounces crab meat
2 sliced scallions
2 teaspoons minced garlic
1 teaspoon grated ginger
Salt and pepper to taste
Pinch of sugar
One egg yolk +1 teaspoon water (beaten)
One package wonton wrappers
Vegetable oil for frying

Combine cream cheese, crab, scallions, garlic, ginger, salt, pepper and sugar then set aside.

Remove one wonton skin from package and place on counter so it looks like a diamond.

Brush edges of wonton skin with egg yolk.

Place 1 teaspoon of cream cheese mixture on center of wonton skin.

Bring bottom point to top while sealing edges.

Alternate folding method:

Pinch left and right points.

Pinch top and bottom points.

Push all points towards the center and seal the top.

Heat the oil to 365 degrees. Fry the  Rangoons for  about 2-3 minutes until golden brown.

Sweet and Sour Sauce

3/4 cup granulated sugar
1/4 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup pineapple juice
1/2 cup water
2 tablespoons catsup
2 tablespoons corn starch
1/4 teaspoon paprika
1/4 teaspoon minced garlic

Combine all ingredients in a small saucepan. Bring to a boil then reduce to simmer and continue to cook until the sauce thickens. Chill before serving. Sauce will keep in the refrigerator for up to one week.

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