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REC - Shrimp Rangoon
* Exported from MasterCook *
Shrimp Rangoon Recipe By : Damsel in dis Dress Serving Size : 60 Preparation Time :0:00 Categories : appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces cream cheese -- softened 4 ounces canned shrimp -- drained and chopped 3 whole green onions -- chopped 1/8 teaspoon granulated garlic 1 teaspoon Worcestershire sauce 1 dash Tabasco sauce 1/2 teaspoon soy sauce 60 won-ton wrappers -- (12 ounce package) In medium bowl, combine all ingredients except won ton wrappers and mix until well blended. Using a pastry brush, moisten edges of won ton wrapper with water. Place scant teaspoon of filling in center of won ton wrapper. Fold in half to form triangle, pressing edges to seal. Pull bottom corners across and overlap slightly; moisten one corner and press to seal tips together. Fry in deep fryer at 350 F, turning once, until golden brown on both sides (about 4 minutes). May be frozen until needed. - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 3g Total Fat; (48% calories from fat); 2g Protein; 5g Carbohydrate; 12mg Cholesterol; 75mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve plain, or with seafood cocktail sauce. NOTES : Adapted from a Crab Rangoon recipe that's all over the 'net, with no attributions. Recipe shared with me by Ariane Jenkins. |
REC - Shrimp Rangoon
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REC - Shrimp Rangoon
Terry Pulliam Burd wrote:
> On 7 Aug 2004 03:29:28 -0700, (Damsel in dis > Dress) arranged random neurons, so they looked like this: > > > <snip most of recipe> > >> Using a pastry brush, moisten edges of won ton wrapper with water. >> Place >> scant teaspoon of filling in center of won ton wrapper. Fold in half >> to >> form triangle, pressing edges to seal. Pull bottom corners across and >> overlap slightly; moisten one corner and press to seal tips together. >> > > Carol, have you ever tried to make a "purse" out of the won ton > wrappers (more traditional, IIRC) or won't the [commercial] won ton > wrappers hold together? > > And thanks for the recipe. I *love* a good rangoon! > > Terry "Squeaks" Pulliam Burd I do this often with won ton wrappers and my Thai pork/crab/shrimp filling. I don't use a pastry brush, just fold and seal with wet fingers pinching to close. The steamer basket must be very well oiled to prevent sticking during steaming. Jill |
REC - Shrimp Rangoon
jmcquown wrote: > > Terry Pulliam Burd wrote: > > On 7 Aug 2004 03:29:28 -0700, (Damsel in dis > > Dress) arranged random neurons, so they looked like this: > > > > > > <snip most of recipe> > > > >> Using a pastry brush, moisten edges of won ton wrapper with water. > >> Place > >> scant teaspoon of filling in center of won ton wrapper. Fold in half > >> to > >> form triangle, pressing edges to seal. Pull bottom corners across and > >> overlap slightly; moisten one corner and press to seal tips together. > >> > > > > Carol, have you ever tried to make a "purse" out of the won ton > > wrappers (more traditional, IIRC) or won't the [commercial] won ton > > wrappers hold together? > > > > And thanks for the recipe. I *love* a good rangoon! > > > > Terry "Squeaks" Pulliam Burd > > I do this often with won ton wrappers and my Thai pork/crab/shrimp filling. > I don't use a pastry brush, just fold and seal with wet fingers pinching to > close. The steamer basket must be very well oiled to prevent sticking > during steaming. > > Jill Or use the traditional cabbage leaf.... |
jmcquown wrote: > > Terry Pulliam Burd wrote: > > On 7 Aug 2004 03:29:28 -0700, (Damsel in dis > > Dress) arranged random neurons, so they looked like this: > > > > > > <snip most of recipe> > > > >> Using a pastry brush, moisten edges of won ton wrapper with water. > >> Place > >> scant teaspoon of filling in center of won ton wrapper. Fold in half > >> to > >> form triangle, pressing edges to seal. Pull bottom corners across and > >> overlap slightly; moisten one corner and press to seal tips together. > >> > > > > Carol, have you ever tried to make a "purse" out of the won ton > > wrappers (more traditional, IIRC) or won't the [commercial] won ton > > wrappers hold together? > > > > And thanks for the recipe. I *love* a good rangoon! > > > > Terry "Squeaks" Pulliam Burd > > I do this often with won ton wrappers and my Thai pork/crab/shrimp filling. > I don't use a pastry brush, just fold and seal with wet fingers pinching to > close. The steamer basket must be very well oiled to prevent sticking > during steaming. > > Jill Or use the traditional cabbage leaf.... |
On Sun, 08 Aug 2004 20:09:36 -0700, Terry Pulliam Burd
> wrote: >On 7 Aug 2004 03:29:28 -0700, (Damsel in dis >Dress) arranged random neurons, so they looked like this: > ><snip most of recipe> > >>Using a pastry brush, moisten edges of won ton wrapper with water. >>Place scant teaspoon of filling in center of won ton wrapper. Fold in half >>to form triangle, pressing edges to seal. Pull bottom corners across and >>overlap slightly; moisten one corner and press to seal tips together. > >Carol, have you ever tried to make a "purse" out of the won ton >wrappers (more traditional, IIRC) or won't the [commercial] won ton >wrappers hold together? > >And thanks for the recipe. I *love* a good rangoon! I just make them they way I've had them at Chinese restaurants I've frequented in the past. I'll have to learn that purse routine. Thanks for the suggestion! Carol |
On Sun, 08 Aug 2004 20:09:36 -0700, Terry Pulliam Burd
> wrote: >On 7 Aug 2004 03:29:28 -0700, (Damsel in dis >Dress) arranged random neurons, so they looked like this: > ><snip most of recipe> > >>Using a pastry brush, moisten edges of won ton wrapper with water. >>Place scant teaspoon of filling in center of won ton wrapper. Fold in half >>to form triangle, pressing edges to seal. Pull bottom corners across and >>overlap slightly; moisten one corner and press to seal tips together. > >Carol, have you ever tried to make a "purse" out of the won ton >wrappers (more traditional, IIRC) or won't the [commercial] won ton >wrappers hold together? > >And thanks for the recipe. I *love* a good rangoon! I just make them they way I've had them at Chinese restaurants I've frequented in the past. I'll have to learn that purse routine. Thanks for the suggestion! Carol |
On Mon, 9 Aug 2004 01:32:25 -0500, "jmcquown" >
wrote: >Terry Pulliam Burd wrote: >> On 7 Aug 2004 03:29:28 -0700, (Damsel in dis >> >> Carol, have you ever tried to make a "purse" out of the won ton >> wrappers (more traditional, IIRC) or won't the [commercial] won ton >> wrappers hold together? > >I do this often with won ton wrappers and my Thai pork/crab/shrimp filling. >I don't use a pastry brush, just fold and seal with wet fingers pinching to >close. The steamer basket must be very well oiled to prevent sticking >during steaming. This particular recipe is for deep fried appetizers. Are yours more like a dumpling/potsticker? Care to share your recipe? It sounds good! Carol |
On Mon, 9 Aug 2004 01:32:25 -0500, "jmcquown" >
wrote: >Terry Pulliam Burd wrote: >> On 7 Aug 2004 03:29:28 -0700, (Damsel in dis >> >> Carol, have you ever tried to make a "purse" out of the won ton >> wrappers (more traditional, IIRC) or won't the [commercial] won ton >> wrappers hold together? > >I do this often with won ton wrappers and my Thai pork/crab/shrimp filling. >I don't use a pastry brush, just fold and seal with wet fingers pinching to >close. The steamer basket must be very well oiled to prevent sticking >during steaming. This particular recipe is for deep fried appetizers. Are yours more like a dumpling/potsticker? Care to share your recipe? It sounds good! Carol |
On Mon, 9 Aug 2004 01:32:25 -0500, "jmcquown" >
wrote: >Terry Pulliam Burd wrote: >> On 7 Aug 2004 03:29:28 -0700, (Damsel in dis >> >> Carol, have you ever tried to make a "purse" out of the won ton >> wrappers (more traditional, IIRC) or won't the [commercial] won ton >> wrappers hold together? > >I do this often with won ton wrappers and my Thai pork/crab/shrimp filling. >I don't use a pastry brush, just fold and seal with wet fingers pinching to >close. The steamer basket must be very well oiled to prevent sticking >during steaming. This particular recipe is for deep fried appetizers. Are yours more like a dumpling/potsticker? Care to share your recipe? It sounds good! Carol |
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>> Using a pastry brush, moisten edges of won ton wrapper with water.
> >When I make won tons (cream cheese, chopped scallions, and garlic >powder for the filling), I use dip my finger in water, rather than >use a pastry brush. This is for two reasons 1) I can feel that all >of the garlic powder is away from the edge so it seals properly >and 2) I cannot find a decent pastry brush! All of mine leave >brush strands in my food. Yuck! Where do you guys get a good >pastry brush or is this just an unavoidable thing with them? > >J.J. The new-fangled sponge tipped paint brushes work very well... the smaller ones suitable for pastry work cost like 20-40¢ But like you, for sensitive applications I prefer implementing my fingers... hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
>> Using a pastry brush, moisten edges of won ton wrapper with water.
> >When I make won tons (cream cheese, chopped scallions, and garlic >powder for the filling), I use dip my finger in water, rather than >use a pastry brush. This is for two reasons 1) I can feel that all >of the garlic powder is away from the edge so it seals properly >and 2) I cannot find a decent pastry brush! All of mine leave >brush strands in my food. Yuck! Where do you guys get a good >pastry brush or is this just an unavoidable thing with them? > >J.J. The new-fangled sponge tipped paint brushes work very well... the smaller ones suitable for pastry work cost like 20-40¢ But like you, for sensitive applications I prefer implementing my fingers... hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
>> Using a pastry brush, moisten edges of won ton wrapper with water.
> >When I make won tons (cream cheese, chopped scallions, and garlic >powder for the filling), I use dip my finger in water, rather than >use a pastry brush. This is for two reasons 1) I can feel that all >of the garlic powder is away from the edge so it seals properly >and 2) I cannot find a decent pastry brush! All of mine leave >brush strands in my food. Yuck! Where do you guys get a good >pastry brush or is this just an unavoidable thing with them? > >J.J. The new-fangled sponge tipped paint brushes work very well... the smaller ones suitable for pastry work cost like 20-40¢ But like you, for sensitive applications I prefer implementing my fingers... hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
On Tue, 07 Sep 2004 16:06:17 GMT, (J.J. in WA) wrote:
>Piggy-backing: > >Our pal wrote: > >> Using a pastry brush, moisten edges of won ton wrapper with water. > >When I make won tons (cream cheese, chopped scallions, and garlic >powder for the filling), I use dip my finger in water, rather than >use a pastry brush. This is for two reasons 1) I can feel that all >of the garlic powder is away from the edge so it seals properly You don't mix the filling and then fill the wonton wrappers? That may be part of the problem. >and 2) I cannot find a decent pastry brush! All of mine leave >brush strands in my food. Yuck! Where do you guys get a good >pastry brush or is this just an unavoidable thing with them? You might want to try an artist's paint brush. >BTW, Carol's recipe here sounds yummy... :-) Trust me. I know you'll love it! The shrimp have much more flavor than the usual crab (or imitation crab). In addition, the food speaks to me (no, I'm not schizophrenic) and tells me what it needs. I believe that the turning point on the Shrimp Rangoon was the addition of Worcestershire sauce and Tabasco sauce. Non-traditional ingredients, but Rangoon isn't traditional Chinese food, anyway. Carol |
On Tue, 07 Sep 2004 16:06:17 GMT, (J.J. in WA) wrote:
>Piggy-backing: > >Our pal wrote: > >> Using a pastry brush, moisten edges of won ton wrapper with water. > >When I make won tons (cream cheese, chopped scallions, and garlic >powder for the filling), I use dip my finger in water, rather than >use a pastry brush. This is for two reasons 1) I can feel that all >of the garlic powder is away from the edge so it seals properly You don't mix the filling and then fill the wonton wrappers? That may be part of the problem. >and 2) I cannot find a decent pastry brush! All of mine leave >brush strands in my food. Yuck! Where do you guys get a good >pastry brush or is this just an unavoidable thing with them? You might want to try an artist's paint brush. >BTW, Carol's recipe here sounds yummy... :-) Trust me. I know you'll love it! The shrimp have much more flavor than the usual crab (or imitation crab). In addition, the food speaks to me (no, I'm not schizophrenic) and tells me what it needs. I believe that the turning point on the Shrimp Rangoon was the addition of Worcestershire sauce and Tabasco sauce. Non-traditional ingredients, but Rangoon isn't traditional Chinese food, anyway. Carol |
On Tue, 07 Sep 2004 16:06:17 GMT, (J.J. in WA) wrote:
>Piggy-backing: > >Our pal wrote: > >> Using a pastry brush, moisten edges of won ton wrapper with water. > >When I make won tons (cream cheese, chopped scallions, and garlic >powder for the filling), I use dip my finger in water, rather than >use a pastry brush. This is for two reasons 1) I can feel that all >of the garlic powder is away from the edge so it seals properly You don't mix the filling and then fill the wonton wrappers? That may be part of the problem. >and 2) I cannot find a decent pastry brush! All of mine leave >brush strands in my food. Yuck! Where do you guys get a good >pastry brush or is this just an unavoidable thing with them? You might want to try an artist's paint brush. >BTW, Carol's recipe here sounds yummy... :-) Trust me. I know you'll love it! The shrimp have much more flavor than the usual crab (or imitation crab). In addition, the food speaks to me (no, I'm not schizophrenic) and tells me what it needs. I believe that the turning point on the Shrimp Rangoon was the addition of Worcestershire sauce and Tabasco sauce. Non-traditional ingredients, but Rangoon isn't traditional Chinese food, anyway. Carol |
A hardware store for those 1-inch or ½-inch, white-bristled brushes
called "chip brushes" from their use by machinests to brush metal chips away from a cutting bit. Also try the net or ebay for them. If you buy a few dozen, they can be, maybe 20¢ each. Just throw them away after use. Pixmaker in FLL ========================== It's not the heat, it's the humidity! ========================== (..Think the humidity's bad? You should watch us vote!) |
A hardware store for those 1-inch or ½-inch, white-bristled brushes
called "chip brushes" from their use by machinests to brush metal chips away from a cutting bit. Also try the net or ebay for them. If you buy a few dozen, they can be, maybe 20¢ each. Just throw them away after use. Pixmaker in FLL ========================== It's not the heat, it's the humidity! ========================== (..Think the humidity's bad? You should watch us vote!) |
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