Hello you, Come on in! This is Day 18th or letter “S” of the A-Z Blogging Challenge, my theme is Crowd Pleasing Appetizers. Make yourself comfortable… Take my hand, let’s go explore the Succulent Rangoon With a Twist.
Succulent Rangoon with a Twist
What is rangoon you ask? Rangoon is a deep-fried dumpling or wanton that are generally stuffed with a combination of crab meat and cream cheese with seasoning varying from garlic, steak sauce, soy sauce, Worcestershire sauce and onion or garlic powder. For this delicious treat I’m about to show you has a twist. Instead of using crab meat, we’ll use ground beef with no cream cheese. Let’s get to it!
All you need are as follows:
1 TB butter
1 lb ground beef
2 garlic cloves minced
1 carrot shredded
1 celery stock finely chopped
1 onion finely chopped
½ pack of thin wanton wrapper
2 TB soy sauce
1 tsp sesame seed oil
plum sauce for dipping
oil for deep frying
Cook the meat according to the directions from Naughty Nacho Supreme until you reach this point, add soy sauce and sesame seed oil, mix to combine. Cook for a few minutes, set aside to cool.
Prepare a small dish of water, using your baby finger, spread water onto the edges of the wonton wrapper. Place meat filling on top:
Gently fold the opposite edges together, squeezing from the bottom to get the air out:
Take the wrapper from the right side and push it inwards towards the middle:
Squeeze the sides shut, starting from the bottom, making sure you leave no space between the filling and skin:
Now do the same on the left side:
Sealing the sides:
There’s one, now do that another 23 times or until the filling is done : )
Meanwhile, heat a small pot of oil, enough to deep fry the rangoon:
When the oil is heated up, add the rangoon, deep fry for only TWO minutes or when it turns golden:
Push them down with a flat frying spatula:
and flip them around so that the top of the rangoon are browning nicely:
Scoop them out, they’re ready to eat!
Oh yes, you can’t forget the dipping sauce! Place the plum sauce in a small dish:
Here, try one:
Cover it with sweet, sticky plum sauce:
go on, take a bite! Mmmmmmm… light and crispy on the outside…. so deliciously succulent on the inside….
’till next time,