Chinese American food, pfft. When my family and I arrived in Davis for the first time, we found ourselves in a little chinese restaurant and had crab rangoons – fried crab meat and cream cheese dumplings – for appetizers. The idea of crab and cheese in Chinese food was pretty weird to me, and didn’t feel right on our tongues. Last sunday though, my housemate Anna changed my mind! She is a genius, and whipped up a batch to serve at the hotpot lunch party on sunday. So good! The crab helps bring down the richness of the cream cheese, and biting into these hot little pockets of smooth filling is immensely satisfying. Homemade is really always better. We had some leftovers so we had a scaled-down hotpot dinner of our own and all stood around the stove feeling very happy. Anna’s crab rangoons were the star of the night! My tummy and I are both very happy that this girl is living in the room across the hall.
Cream cheese, finely chopped crab meat sticks and crab chunks, spring onions, some seasoning
Crab morsels wrapped in wonton wrappers, with all the air pressed out, sealed with a mix of corn starch and water.
Try not to eat too many!!