* 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.

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
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

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

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

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

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
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?

BTW, Carol's recipe here sounds yummy... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

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
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?

BTW, Carol's recipe here sounds yummy... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

>> 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!)