Crab rangoon and fried wonton are two popular Chinese-inspired appetizers found on many Asian restaurant menus. While they may seem similar at first glance, being dumplings stuffed with filling, there are some key differences between crab rangoon and wontons that are good to know.
Overview of Crab Rangoon
Crab rangoon consists of crab meat and cream cheese wrapped in a wonton wrapper and then deep fried. The filling is a creamy mixture of crab meat, cream cheese, garlic powder, green onions, and other seasonings. The creamy interior provides a contrast to the crispy, fried wonton wrapper exterior.
Crab rangoon likely originated from Trader Vic’s, a tiki-themed restaurant chain started in the San Francisco Bay area in the 1930s. The founder, Victor Bergeron, wanted to create an appetizer that combined American and Asian flavors. The result was crab rangoon, which joined crab, a popular seafood in the Bay area, with cream cheese wontons.
Today, crab rangoon remains a staple appetizer at Chinese-American restaurants across the United States. It’s especially beloved for the interplay between the rich savory filling and the crunchy deep fried wonton wrapper.
Overview of Fried Wonton
In contrast to the Americanized crab rangoon, wontons are a traditional Chinese dumpling. Wonton wrappers are filled with ground meat, seafood like shrimp, or vegetables, then sealed and cooked. Common cooking methods include frying, boiling, or serving in wonton soup.
The filling for fried wontons is typically a mixture of minced pork, shrimp, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and other seasonings. The meaty, aromatic filling provides a savory contrast inside the crispy fried wonton wrapper.
Fried wontons likely originated in northern China’s Shandong province. They spread via Chinese immigration and have become popular appetizers at American Chinese restaurants. Fried wontons can also be found in dim sum restaurants and are often served with sweet and sour sauce for dipping.
Key Differences Between Crab Rangoon and Fried Wonton
While crab rangoon and fried wontons share similarities as crispy fried dumplings there are several key differences
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Filling Crab rangoon contains a creamy crab and cream cheese filling while fried wontons have a ground meat and vegetable filling.
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Flavor profile: Crab rangoon has a rich, sweet, and tangy flavor, while fried wontons taste savory and meaty.
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Origin: Crab rangoon was invented in America, while wontons come from China.
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Restaurant availability: Crab rangoon is found mostly at Chinese-American restaurants, while fried wontons are common at traditional Chinese restaurants.
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Dipping sauce: Crab rangoon is typically served with sweet and sour sauce, while fried wontons come with hot mustard or soy sauce.
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Difficulty: Crab rangoon is easier to make at home since the filling just requires mixing crab and cream cheese. Wonton filling takes more prep with chopping and sautéing the ground meat and vegetables.
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Shape: Crab rangoon uses a round egg roll wrapper folded into a triangle, while wontons use square wrappers folded into a triangle or rectangle.
Similarities Between Crab Rangoon and Fried Wonton
Although crab rangoon and fried wontons have their differences, they do share some common traits:
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Both are appetizers featuring a filling inside a thin wonton wrapper.
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They’re made by folding the filled wrapper into a shape and sealing the edges.
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The dumplings are fried until crispy and golden brown.
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Part of the appeal is the contrast of textures between the crispy outside and tender inside.
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Dipping sauces like duck sauce or sweet and sour sauce are typical accompaniments.
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Crab rangoon and fried wontons are budget-friendly dishes often found at family-style Chinese restaurants.
How to Enjoy Crab Rangoon and Fried Wonton
Crab rangoon and fried wontons are delicious additions to any Chinese restaurant meal. Here are some tips for savoring these crispy dumplings:
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If dining out, order an assortment of both crab rangoon and fried wontons so you can taste the contrasting flavors.
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For the best texture, eat them immediately while the wrappers are still crispy.
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Try dipping crab rangoon in sweet and sour sauce and fried wontons in hot mustard or soy sauce.
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Be careful of the hot filling and juice that can spill out as you bite into them.
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For appetizers at home, fry up batches of crab rangoon and wontons and arrange them on a platter for guests to enjoy.
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Make extra to have leftovers to quickly reheat in the oven or microwave for a snack.
So while crab rangoon and fried wontons may seem the same at first glance, they have distinct histories, ingredients, and flavors that make each one a unique, mouthwatering appetizer. Both are beloved additions to Chinese restaurant menus and easy to whip up at home when you’re craving these crispy, flavorful dumplings.
What else is new?
I CAN DRINK WINE AGAIN! Super important news, I know. I’ve been having an absolute time enjoying some of the special wines I put away while I was pregnant and having some of other summer drinks I’ve been missing. Yes, I don’t only drink wine! I love cocktails and beer, and have been craving an Aperol spritz, Margarita, a Dirty Martini, and a nice cold pint. The only one left to check off my list is a dirty martini, but don’t worry, you’ll be seeing one soon with one of my upcoming recipes! 😉
Here are some pictures of my beverage adventures over the past 6 weeks!
- The first two pictures are from our first day back from the hospital. Josie was in the NICU so we went home without her, and of course I needed Champagne and sushi! And yes – that is what my feet looked like. I felt like a bag of swollen garbage for the first week postpartum, but having this time with the hubs before we brought our little girl home was so needed and so special. Doesn’t hurt that the Champers was AMAZING. We a bottle of the 2015 Le Mesnil Sublime Champagne Blanc de Blanc Grand Cru Brut and it actually made me cry. I LOVE Champagne, so so much, and this one was just so dang good!
- The second two are not long after we brought the little squish home. I had been saving this bottle of Martoccia Brunello di Montalcino for my first steak dinner post baby. I LOVE Brunello, and I love a good rare to medium-rare steak (both of which I couldn’t have in pregnancy), so I was really looking forward to this! The meal and the wine were without question delicious, even though we overcooked the steaks because our barbecue caught fire, and the wine was a bit too high alcohol for me so soon postpartum. I even tried to film this meal to share on Instagram which was a complete disaster. Straight up chaos, but it was an experience!! I don’t have a link for this specific Brunello, but here’s one thats currently on sale for those of you in the US!
- The 5th and 6th picture are from Josie’s actual due date (August 25th) where we celebrated with the in-laws and some good ol’ patio Aperol Spritzes!
- Pictures 7 and 8 were from another red wine and steak dinner experience with Justin’s parents, where we opened an insanely good bottle of wine: The 2012 Hoope’s Vineyard Oakville Cabernet Sauvignon, and paired it with some great quality, perfectly cooked steaks. This wine was a gift from one of my good friends for our wedding last year and we were all blown away by how amazing it was. Seriously such an amazing wine experience, so THANK YOU Ryan!
- Finally, the last (super high quality) picture is the Andreas Bender Blattenberg Kabinett Riesling. A stunning medium sweet Riesling from Mosel Germany from one of my favourite producers! I could not wait to open this one and it was SO good! Also nice that it was low alcohol at 8% ABV, so I could actually have more than one glass!
I’m so excited to share this recipe with you all. It’s one I’ve been meaning to make for a while, but had to put on hold with baby Josie coming earlier than expected! In the end I think it worked out though, because this is pretty much the perfect September pairing. September is a beautiful month that straddles the line between summer and fall. The warm, sometimes even straight up HOT, days beg for a crisp and fresh wine style like Vinho Verde, and a warm and cozy dip is exactly what’s needed as the mornings and evenings start to cool off!
What is Vinho Verde?
Vinho Verde is a light and refreshing wine from northern Portugal. While most would assume Vinho Verde is a grape (like Sauvignon Blanc), It’s actually the name of the place! Vinho Verde is a Portuguese DOC that translates to ‘Green Wine”, meaning young wine. It can be white, red, rosé, or sparkling, but is most commonly known as a light, low alcohol, white wine, with a touch of fizz! You’ll probably notice some short lived bubbles when you pour a glass and a prickly fizz on your tongue when you take a sip! This wine is always great value (AKA good quality at a very reasonable price) and it is the embodiment of fresh, with common flavours of zesty lime, tart green apple, and honeydew melon. It also tends to have a bit of salinity (or saltiness) to it from its proximity to the ocean, along with some subtle green vegetal flavours.
Making Crab Rangoon Wontons At Home | But Better
FAQ
Are fried wontons the same as cheese wontons?
Fried wontons are served with a meat filling (usually pork) and eaten with duck sauce, plum sauce, sweet and sour sauce, or hot mustard. A version of fried wontons filled with cream cheese and crab filling is called crab rangoon.
What’s the difference between cream cheese rangoons and crab rangoons?
Rangoon is actually a Burmese city. Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably.
What is a Rangoon wonton?
Please read our disclosure policy. Crab Rangoon contains a simple mixture of crab, cream cheese, and seasonings wrapped in a wonton wrapper and fried crispy (or baked in the oven)! This easy recipe is a go-to at any Chinese restaurant but it’s also super easy to make at home!
What makes a crab rangoon?
Preparation. The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper.
Are wontons and Crab Rangoon the same thing?
The wontons are then stuffed with the crab and cheese filling and fried until crispy. Wontons and crab Rangoon are popular Chinese dishes. They’re both savory little umami bombs. But they’re not exactly the same thing: Here’s how they differ.
What does Crab Rangoon taste like?
Crab Rangoon is often fully fried, making it crispy all around as opposed to having the softer, doughier texture that pan-fried or steamed wontons have. Inside, crab Rangoon is filled with imitation crab meat or real crab meat, and cream cheese; these two ingredients are the stars of the show and are what give crab Rangoon its signature taste.
What is the difference between wonton and Rangoon?
Rangoon has a creamy filling due to the cream cheese used, while Wonton typically has a more solid filling. Overall, while Wonton and Rangoon may look similar, they differ in taste, ingredients, and preparation. Whether you prefer savory or sweet, there is a Chinese dumpling out there for you. Wonton vs. Rangoon: are they the same?
What is Crab Rangoon?
What Is Rangoon? Rangoon is a popular appetizer in Chinese and Asian cuisine, also known as crab rangoons, crab puffs, or crab cheese wontons. It is a deep-fried dumpling filled with a mixture of cream cheese, crab meat, and other ingredients.
Are wonton fried in China?
In China, wontons are almost always filled with pork, and varieties made with beef or chicken aren’t common. Elements like garlic and chives can be added, too, and wontons can be pan-fried, fully fried, or steamed. What is crab Rangoon? Crab Rangoon is a variation of the wonton that goes against the traditional pork filling.
What is a Rangoon fried dumpling?
It is a deep-fried dumpling filled with a mixture of cream cheese, crab meat, and other ingredients. The filling of Rangoon can vary depending on the recipe; some recipes use imitation crab meat, while others use real crab meat or a mixture of both.