I was presented with this awesome opportunity from Kitchen Play to participate in this month’s “29 Ways to Leap into Jarlsberg Dip”. I leapt at the challenge of using Jarlsberg’s new Original Cheese Dip in a recipe with an Asian spin! Yes, you got it – Crab Rangoon. The flavors of the cheese dip are tangy and nutty and perfect for a little dumpling!
Crab rangoon is typically filled with a cream cheese and crab mixture. It is a mainstay in most American Chinese restaurants and all-you-can-eat buffets. It is purportedly an American creation, first seen in a restaurant in San Francisco back in the 1950’s. I’d say a legitimate American classic.
Yields about 36 dumplings
8 ounce package of Jarlsberg Original Cheese Dip
4 ounces of flaked crabmeat
2-3 stalks green onion, thinly sliced
1 clove garlic, minced
1 egg, beaten
1 package wonton skins
Cooking oil for frying
1 – Mix dip, crabmeat, green onion, and garlic together with a fork.
2 – Line a baking sheet or large platter with parchment paper for dumplings
2 – Lightly brush the egg on two adjacent edges of the wonton skin. Place about 1 teaspoon of the mixture in the center of the skin. Fold in half to form a triangle and press the edges to seal. Carefully bring corners together, dab egg onto one corner, overlap corners and press to seal. Repeat with the remaining wraps.
3 – As you lay the dumplings on the baking sheet, leave enough space between them or else it’ll become a sticky mess.
4 – Pour enough oil in fill a medium to large skillet about 1/2 to 3/4 inches. Heat oil to 350 degrees over medium heat. Place 4-6 rangoons in the oil. Turn once as the dumpling turns a light golden brown. Cook for about a minute or until lightly browned. Drain on a plate lined with paper towel. Repeat.
5 – Serve the crab rangoons while warm on their own or with your favorite dipping sauce!
Wait, there’s more!
The giveaway will include a tailgate tote stocked with:
- Jarlsberg Lite Cheese
- new Jarlsberg Cheese Dip
- Snofrisk (a Norwegian style cream cheese)
- honey crèmes
- honey vinegar