Crab Rangoon Ii

Name: Crab Rangoon Ii
Ingredients: 1 quart oil for frying; 1 tablespoon vegetable oil; 1 clove garlic, minced; 2 tablespoons minced onion; 1 medium head bok choy, chopped; 2 tablespoons chopped snow peas; 1 (6 ounce) can crab meat, drained; 1 (8 ounce) package cream cheese, softened; 1 tablespoon soy sauce; 1 (14 ounce) package small won ton wrappers

10 ingredients

4 steps

Ingredients

1 quart oil for frying
1 tablespoon vegetable oil
1 clove garlic, minced
2 tablespoons minced onion
1 medium head bok choy, chopped
2 tablespoons chopped snow peas
1 (6 ounce) can crab meat, drained
1 (8 ounce) package cream cheese, softened
1 tablespoon soy sauce
1 (14 ounce) package small won ton wrappers

Directions

1

Heat oil for frying in deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
2

Heat 1 tablespoon vegetable oil in a large skillet. Add garlic and onion, and saute for 2 minutes. Add bok choy and pea pods, and stir fry until the bok choy and pea pods are crisp-tender.
3

In a large mixing bowl, combine crab, cream cheese, soy sauce and sauteed vegetable mixture. Drop mixture by 3/4 teaspoon into the center of a won ton wrapper. Fold the wrapper in half to make a triangle. Seal the wrapper around the mixture by wetting your finger with cold water and pressing the ends together.
4

In batches, fry the dumplings in the prepared oil until golden brown. Drain on paper towels.