Chinese snack “Crab Rangoon”

Crab Rangoon – a popular snack in all restaurants without exception Chinese food. The main ingredients for her are creamy cheese, crab sticks and dough for packaging, which we will also teach вас готовить. Time: — Сложность: легкоThe recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For the test:

• Flour – 2 cups
• Salt – 1 teaspoon
• Eggs – 1 piece
• Cold water – 1/4 + half a glass
• Flour and corn starch for rolling and dicing

For filling:

• Crab sticks (imitation) – 200 grams
• Cream Cheese – 200 grams
• Chives (finely chopped) – 3 feathers
• Soy sauce – 1 teaspoon (can be replaced with salt by taste)
• Sugar – 1 teaspoon

Recipes with similar ingredients: flour, eggs, crab meat, cheese curd, soy sauce

Recipe preparation:

1. Sift flour into a large bowl.
2. In another bowl, beat the egg, salt and 1/4 cup cold water. Make a depression in the flour and pour in the prepared mixture, easily mix. Add another half cup of cold water, knead well and form a big bun.
3. On a dusted surface, knead the dough with your hands for 5-6 minutes. It will be sticky first, the final texture should become soft, silky and obviously less sticky.
4. Wrap a ball of dough in cling film and let stand for 30 minutes before rolling.
5. Roll out the dough as thin as you can (it should be in thickness as a sheet of paper).
6. Cut blanks on Crab Rangoon according to your favorite shape and size (usually small circles or squares, you can use a glass and a knife), generously roll them in corn starch, refrigerate before use.
7. Cut the crab sticks in half and thinly chop Combine them with other filling ingredients.
8. Place a teaspoon of the filling in the middle of the Crab Rangoon. Moisten the edges of the workpiece with water, folded in half to form triangle. Squeeze the edges and seal. If desired, you can moisten opposite angles of the triangle with water, fold in and fasten, tilt the third corner inwards and seal all the ribs.
9. In a deep cauldron or deep fryer, fry a snack for 1 – 2 minutes on each side, drain excess oil onto paper towel. In restaurants, appetizer Crab Rangoon is often served with sweet plum or other sweet and sour sauce.