One of my all-time favorite Chinese take-out junk foods, Crab Rangoon is basically just a tasty little pocket of molten sin. Cream cheese, salty crab, and scallion wrapped up and deep fried, then soaked in soy sauce or duck sauce. Whoever invented the stuff must have done so shortly after inventing the bong. It’s total stoner food.
But, stoner food or not, anyone who has tasted a Crab Rangoon would probably agree that the world of Chinese takeout is on to something. That crispy wonton shell… The creamy molten core… The tiny specks of scallion, pepper and crab… Oh mama.
So I decided to try and make my own version – Vegan Crab Rangoon! My rangoon is totally vegan, making it at least a pinch healthier than its cheesy predecessor. Cashew and tahini give these little puffs the right inner texture, while a blend of soy, sriracha, scallion, and sweet pepper create a flavorful filling that is surprisingly “crabby”.
Cashew Rangoon (Vegan Crab Rangoon)
Makes fifteen (5-7 servings)
- 15 wonton skins/wrappers
- 1/2 cup raw cashews
- 1 tablespoon tahini
- the juice from 1 lime
- 3/4 teaspoon salt
- 1 pinch black pepper
- 1/2 teaspoon soy sauce
- 1 tablespoon sriracha sauce or chili pepper paste
- 1/4 – 1/2 cup water
- 3 scallions, thinly sliced
- 1 sweet red pepper, minced (substitute a fresno pepper for extra heat)
- Combine the cashews, tahini, lime juice, soy sauce, sriracha, salt, and pepper in a food processor and blend until smooth. Add a little water at a time so that the mixture can blend, but try not to add it all if you can help it. 1/4 cup is perfect, but you can use up to 1/2 cup if you need to.
- Scrape the mixture into a bowl. Stir in the scallions and peppers.
- Heat the cooking oil in deep pot on the stove over medium heat.
- If you’re wonton skins are a little rectangular, take a moment to roll them with a rolling pin to shape them into squares.
- Wet the edges of the wonton, then scoop about one tablespoon of the filling into the center of the wonton.
- Fold the square wonton into a triangle, and press the sides closed.
- Wet the two points on the long sides of the triangle, then press them together under the triangle. This sounds a little odd. Here’s a photo to help you understand:
- Using a slotted spoon, carefully drop the dumplings into the hot oil, one by one.
- Let them cook until their little bottoms are lovely golden brown, then flip them over. Let the other side cook to the same color, then remove them from the pot, gently, with your slotted spoon. (Don’t use tongs, or try to get fancy with chopsticks and hot oil – you and your wontons will regret it.)
- Let the wontons cool and drain on a dish lined with paper towel, or a clean, non-linty kitchen towel.
- Devour while piping hot, but try not to burn your mouth!
P.S. These taste wonderful dipped in your favorite soy sauce. For something a little different, try dipping in sweet chili sauce or peanut sauce.