Split Pea Crab Rangoons with Sticky Ginger-Garlic Dipping Sauce
- 1/4 cup split peas, green, dried
- 1 1/4 cup water
- 6 ounces neufchatel cheese, room temperature
- 6 ounces crab meat, canned, drained
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, finely minced
- 1 tsp oyster sauce
- 1/2-1 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp salt, coarse
- pinch pepper, white
For rangoon assembly:
- 1 egg whites
- 30-45 wonton wrappers
- 1/2 cup white vinegar
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/2 inch ginger, peeled and sliced
- 2 cloves garlic, smashed
- 1 quart vegetable oil, (4 cups)
- Rinse split peas and place in a small pot. Add water and bring just to a boil. Reduce heat to maintain a constant simmer and cover partially. Cook for 30-35 minutes or until tender. Drain if necessary and smash into a smooth paste. Let cool.
- While peas cook, mix together cream cheese, drained crab meat, green onions, and garlic until blended. Add remaining ingredients and stir to combine. Blend in cooled split pea paste; cover and set aside for 15 minutes to allow the flavors to meld.
To assemble rangoons:
- Have a baking sheet ready to place formed rangoons. Dab egg whites lightly onto the center edges on all four sides of wonton wrapper – this will help the wrapper stick to itself and seal in the filling. Place 1 ½ to 2 teaspoons split pea and crab filling onto center of wrapper. Fold sides to create a blossom, or fold diagonally and press to adhere. Place on baking sheet and cover with a sheet of plastic wrap or a slightly damp cotton towel. Repeat process until filling is gone. Chill in refrigerator for 20 minutes.
To fry rangoons and assemble sauce:
- In a deep pot or a wok, heat oil until it registers 350 degrees.
- While wontons are chilling and oil is heating, place vinegar, soy sauce, sugar, ginger, and garlic in a small pot and bring to a boil, stirring to dissolve the sugar. Once sauce reaches a boil, lower to medium heat (still maintaining a rolling boil, but mixture shouldn’t come close to boiling over) and continue to cook for 15 minutes to reduce sauce. Remove from heat and cover to keep warm.
- Remove baking sheet from fridge. Place a cooling wrack on a different baking sheet and line with paper towels; position near pot of oil.
- Once oil registers 350 degrees, carefully drop in 3 rangoons at a time. Fry for 40-50 seconds, or until edges are golden brown and the rangoons lose their raw look. The overall tone will be a light-medium golden brown except for the edges. Remove using a slotted spoon and place on prepared baking sheet. Repeat with remaining rangoons, cooking just 3 at a time. Adjust heat accordingly if rangoons are browning too fast or too slow.