Dumpling time! Baked Crab Rangoon with Cranberry Sweet-and-Sour Sauce

Baked Crab Rangoon Dumpling Jim Norton

These crunchy, cheesy dumpling appetizers were named after Rangoon (now Yangon, Myanmar), but they’re actually straight out of the 1950s tiki bar scene in San Francisco. Think mai tais, lounge music, and the bright red sweet-and-sour sauce of Chinese takeout. Classic crab Rangoon are folded into a pyramid. Bring two opposite corners of a square wrapper together over the centre, then bring the remaining corners to the centre and seal the edges. Makes about 30 pieces.

Baked Crab Rangoon
1 pkg cream cheese or goat cheese, softened (250 g)
200 g cooked crab meat or surimi (imitation crab), chopped
2 green onions, finely chopped
1 clove garlic, finely chopped
½ tsp coarsely ground pepper
1 tsp Worcestershire sauce
30 wonton wrappers
Cooking spray

1. In a bowl, stir together cream cheese, crab, onions, garlic, pepper, and Worcestershire sauce until well combined.
2. For each dumpling, spread 2 tsp of filling in centre of wrapper. Fold and seal. (See “How to fill and fold dumplings,” below.)
3. Mist dumplings with cooking spray. Bake on oven-safe wire racks set over baking sheets for 7-10 minutes at 425°F. Serve with Cranberry Sweet-and-Sour Sauce (below).

Cranberry Sweet-and-
Sour Sauce
In a saucepan over medium heat, add ½ cup cranberry juice, ¼ cup sugar, ¼ cup vinegar, and 1 tbsp ketchup. Stir until sugar dissolves and bring to a boil. Mix 2 tsp cornstarch with 2 tsp soy sauce; stir into juice mixture, and simmer until thickened, about 1 minute. Makes about 1 cup.

How to fill and fold dumplings
1. When your fillings are ready, assemble your dumpling gear on a clean work surface: a small knife or spreader; a small bowl of water; a baking sheet dusted with flour for your finished dumplings; and clean, damp tea towels to keep unused wrappers from drying out, to cover the finished dumplings, and to wipe your hands as you work.
2. Righties, place a wrapper in the palm of your left hand. Using a small knife or spreader, spread filling in the centre of the wrapper, leaving at least 1 cm clear around the edge. Don’t overfill: for 3-inch wrappers, use about 2 tsp filling—less if you’re a dumpling novice, more as your skills improve.
3. Using a finger, wet edges of wrapper; fold, pressing edges together to seal. Place finished dumplings on baking sheet, and cover with a damp cloth until you’re ready to cook them.

These recipes originally appeared in the Winter 2019 issue of Cottage Life

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