Last week, I told you all about my book club meeting , where we read The Art of Hearing Heartbeats by Jan-Philipp Sendker and I made chickpea tofu. Well in this post, I want to tell you all about the other dish I made for the meeting. I can already hear many of you out there asking “what is crab rangoon?” That’s the question I asked when my sister-in-law told me I had to make it for a book that partially takes place in Rangoon, the former capital of Burma. “How can you not make rangoon?!?” she exclaimed. But you know what?? After some online research, I found out that even with the name ‘Rangoon’ in the title, this dish is totally American made! But that didn’t stop me from making my own baked version of the traditionally fried dish. It just looked so tasty.
Baked Mock-Crab Rangoon
makes 2 dozen
8 oz. cream cheese
1 garlic clove, minced
1/4 tsp ground ginger
1 tsp soy sauce
1/2 tsp sugar
1 cup mock-crab
In a medium bowl, I combined the cream cheese, garlic, ginger, soy sauce and sugar. I added the mock-crab meat and stirred to combine.
I placed the wonton wrappers on my work surface and filled each wrapper with 1 teaspoon of the mock-crab mixture.
I brushed the edges of the wrappers with water then folded them over on the diagonal. I pressed the edges together, making sure to keep the filling in the middle. Don’t worry if a little filling gets out while you close the wrappers. Just make sure to close them tight. I placed the closed wrappers on parchment lined cookie sheets with an inch between each.
I baked the mock-crab filled wontons at 400 degrees F for 12 minutes, until the edges were golden brown. I love that you can see the mock-crab through the wrapper after they are baked! Sure, you could fry these but what would be the point? The baked version is so perfectly crunchy and the inside stays so moist.
Yields 2 dozen