Rangoon-wrapping skills unlocked thanks to @abigailfmarquez ‘s Crabstick Rangoons recipe!


1 block Cream cheese
1 bunch Green onions (chopped)
250 g Crabsticks (chopped)
1 tbsp Sesame oil
Molo/dumpling wrapper


1. Let your cream cheese rest in room temperature for easier mixing.

A block of cream cheese in room temperature
Choose a good, tangy cream cheese.

2. Mix together the cream cheese, green onions, crab sticks, and 1 tbsp sesame oil.

Kani and cream cheese rangoon mixture
Don’t worry about chopping the Kani too finely–it breaks into smaller pieces when you mix them!

3. Season with salt, and pepper. Stop when your ancestors tell you to. 😉 Just kidding. You can give the filling a taste-test and adjust according to your preference.

4. Put a teaspoon of the mix in a molo wrapper (you don’t want to over-fill it). And seal by brushing the edges with water.

Filling the rangoons
Too much filling will break your wrapper
Sealing the rangoon wrapper
Water is just perfect for sealing the rangoons
Pinching the dumpling wrapper
Pinch the corners

5. Fry and serve with dipping sauce!

Wrapped rangoons
You can freeze them for frying later.
frying rangoons
Deep-fry until golden brown
Deep fried kani and cream cheese rangoons
Enjoy it while it’s hot!

Serve with mustard-sriracha mayo dip!

  • 1 tbsp mustard
  • 1 tbsp Sriracha
  • 1 tbsp white vinegar or lemon juice
  • 2 tbsp Mayo
  • Salt and pepper
Mustard-Sriracha Mayo dip
This dip goes well with anything fried!

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