European Stars and Stripes (Newspaper) - April 22, 2007, Darmstadt, Hesse                                Sunday april 22 2007 stripes Page 21 crab Rangoon without the when it comes to crab Rangoon Speed is key this was obvious after four batches of these Cream cheese and crab filled dumplings burst first in a pan of hot Oil then in the oven and again under the broiler sending molten Cream cheese and crab bits spewing every where the goal was an easy Home version of this chinese restaurant Staple of course restaurants deep Fry their crab Rangoon but that just not practical for most Home kitchens clearly pan frying was called for at Home the filling was the easy part canned crab meat mixed with Cream cheese while restaurant versions tend to favor a heavier Cream cheese ratio a better texture and taste was had by treating the Dairy As More of a dressing on a crab heavy filling the wrappers also were simple Winton wrappers Are readily available in the asian or produce sections of most grocers they Are easy to work with and Fry up Nice and Crisp rolled similar to Spring Rolls think thick the first few batches were dismal failures wrapped thus the won tons created thick layers that took forever to Fry the filling also was too thick by the time the Center was heated the ends had burst crab Rangoon makes a great appetizer or entree this obviously int a problem when deep which Cooks faster and at much higher temperatures than the pan Fry method baking and broiling seemed like Good workarounds but also took too Long and caused blowouts the solution a simple fold and crimp method by folding a single Sheet of Winton around the filling just once rather than rolling and creating several then crimping it with a Fork the dumplings were Able to be pan Fried in just seconds the filling is easily tinkered with to individual tastes a bit of diced red onion Jalapeno peppers and hot sauce added a Nice contrast to the shrimp and cheese other finely diced vegetables could be added As could other precooked seafood or meat crab Rangoon Small red onion 2 Tablespoons pickled Jalapeno Pep per slices 4 ounces Cream cheese v2 Teaspoon Salt v4 Teaspoon freshly ground Black Pepper i Teaspoon fief sauce to Faasfe j Pound can claw crab meat picked Over to remove any pieces of Shell 30 oby6inch Winton wrappers or round ones if available cup or vegetable Oil asian Duck sauce also called Plum sauce preheat oven to 200 f in a food processor Combine the red onion and Jalapeno peppers pulse until finely diced scraping Down the sides of the bowl As needed add the Cream cheese Salt Pepper and hot sauce then pulse again until Well combined scrape Down the sides As needed Transfer the mixture to a Large bowl add the crab meat and mix Well with the Spatula to blend set aside fill a Small bowl with water set aside use a Large round cookie or biscuit Cutter to Cut a Circle out of one Winton wrapper if using round wrappers skip this step place 1 Tablespoon of the crab mixture in the Center dip your fingers in the bowl of water then wet the edges of the Winton Circle fold one Side of the Winton Over the crab creating a half Moon gently press the edges together then use a Fork to crimp them alternatively asian markets sell Winton or dumpling presses which fold and Seal them for you repeat with remaining ingredients heat the Oil in a Large deep Skillet Over medium High heat until it Shim mers add the dumplings three or four at a time and Fry using tongs to turn As needed until lightly browned and crispy on All sides about 30 seconds per Side Transfer to a plate lined with paper towels to Drain excess Oil after the Rolls have drained several minutes Transfer them to a plate placed in the oven to keep warm serve crab Rolls with bowls of Duck sauce for dipping makes 26 to 30 Rolls b in Europe or today Igon Channel weekly schedule Jurnal air Force space step with it s news news news news the the the the h it news news news news corps t corps Hood on army an on the news journal 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