Crab Rangoon

Recipe: Crab Rangoon

Makes : about 36 | Appetizers/Snacks
Whenever I ask people what type of Asian food they're missing most, the answer is a surprisingly frequent "Crab Rangoon". Here we take gluten-free pot sticker dough, roll it thin, and stuff it with a mixture of cream cheese, crabmeat, and minced scallions. Whether you choose the simple baked method, or the more detailed deep-fried version, hopefully these will bring back fond memories.


  • 8 ounces cream cheese, softened
  • 3 green onions, minced
  • 3/4 teaspoon salt, divided
  • 1 teaspoon gluten-free tamari
  • 6 ounces fresh or canned crab meat (about 1 cup)
  • 3/4 cup tapioca flour (also called tapioca starch)
  • 3/4 cup millet flour
  • 3/4 cup sweet rice flour, plus more for rolling the dough
  • 2 1/4 teaspoons xanthan gum
  • 3/4 cup just-boiled water
  • 1 to 2 tablespoons cold water
  • Sweet Chili Sauce, such as Thai Kitchen, or other dipping sauce for serving


  • Make the filling: In a medium bowl, combine the cream cheese, green onions, 1/4 teaspoon of the salt, the tamari, and crab. Mix well to ensure the ingredients are well incorporated. Refrigerate until ready to use, up to one day ahead.
  • Make the dough: Stir together the tapioca flour, millet flour, sweet rice flour, xanthan gum, and 1/2 teaspoon salt in a bowl. Add the just-boiled water and stir with a fork to combine. Add the cold water and mix well until a dough starts to form. Use your hands to knead the dough together a few times--you can do this right in the bowl--and then form the dough into four equal balls. Transfer the dough to a large resealable bag until ready to use, up to several hours.
  • Line a baking sheet with parchment paper or sprinkle it with sweet rice flour. Set one ball of dough on a piece of plastic wrap, about 12-inch long. Press the dough with your hand to flatten it, and then cover with another sheet of plastic wrap. Using a rolling pin, roll the dough to about 1/16-inch thickness. Cut 3-inch round circles from the dough using a round cookie cutter or a glass. Transfer the wonton skins to the prepared baking sheet. Re-roll the dough as necessary to get nine 3-inch circles. Repeat with the remaining dough for a total of 36 wonton skins. Keep the finished wonton skins covered with a piece of plastic wrap so they don't dry out. (Note: you can skip the plastic wrap and dust the counter and rolling pin with sweet rice flour if you prefer. I think the plastic wrap method is easier.)
  • You now have two options, either making wonton "cups" in a mini muffin tin and baking them, or forming the Crab Rangoon into a traditional dumpling shape and deep frying them. The baking method is easier all around, though it is less like traditional Crab Rangoon. The deep frying method yields a slightly better tasting snack, but it's considerably more time consuming and even a little dangerous.
  • Option 1: Baking. Heat the oven to 375°. Give the wonton wrappers a final roll with the rolling pin to make sure they're nice and thin. Tuck the wrappers into the cups of a mini-muffin tin and then brush them with a little vegetable oil. Spoon the filling--about a heaping teaspoon full for each--into the wonton shells. Bake, turning the pan once, until the shells are crisp and brown and the filling is bubbling, about 12 minutes. The thinner the wontons, the crisper they'll get. Serve warm with the Sweet Chili Sauce or your choice of dipping sauce.
  • Option 2: Deep frying. Dust a dinner plate with sweet rice flour. Spoon a scant teaspoon of filling into the center of each wrapper. Dip two fingers in a small bowl of water and run them around half the circumference of each circle. (This is to help the sides stick.) Lift the sides, forming a half-moon shape around the filling; keep the bottom flat against your hand or the counter. Pinch the dough together at the top and press to seal, securely enclosing the filling in the dough. Look out for tears or gaps or you're in for trouble (exploding dumplings) in the deep fryer. Transfer the dumplings to the prepared plate. Cover tightly with plastic wrap and refrigerate until ready to cook, up to 4 hours ahead.
  • In a wok or a medium saucepan, heat about 3 inches of vegetable oil to 350° over medium heat. (It''s prudent to have a deep-fry/candy thermometer for gauging the temperature.) Carefully add some Crab Rangoon to the oil, a few pieces at a time to avoid splattering. Do not overcrowd the pan. Cook the Crab Rangoon, turning occasionally with a slotted spoon, until nicely browned, 4 to 5 minutes per batch. Remove from the oil with the slotted spoon and drain on paper towels. Cook the remaining dumplings in the same manner. Serve with Sweet Chili Sauce or another favorite sauce.

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  1. Cyndi says:

    I caannot wait to make these! Thank you so much.

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