Gluten Free Crab Rangoon

Gluten Free Chinese Food Takeout Fakeout

Hi Friends,

I’m not sure how many times I’ve gotten a request for this recipe - hundreds? More? I know there are crab rangoon dips out there, that you can enjoy with gluten free crackers, but it seems a lot of us just hope for a toasty pocket of creamy slightly crabby joy and the dip doesn’t always scratch that itch, so now you can make crab rangoon in your own home kitchen!

The simple dough is really a slightly looser gluten free pasta dough that can be rolled thin around your fillings. You can use this same dough for gluten free eggrolls, wontons, shui mai, or other dumplings - even pierogi! The thinner you roll the dough, the more delicate and beautiful the rangoon or dumpling is - but the thinner you roll the dough the more likely it is to burst when frying, so about 2mm seems to be a good balance of strength and delicacy - once you’ve practiced a few times you might dare to go a little thinner - take it slow!

I’ve used gluten free artificial krab in this recipe - surimi. Make sure yours is clearly marked gluten free as some brands contain wheat. You can also use real crab in this recipe, either canned or fresh.

I fried these in my big dutch oven, as I don’t own a deep fryer, but that would work too. Make sure you use a thermometer to ensure the oil is around 350F and fry in batches so that the oil doesn’t cool off, resulting in oily rangoon. I LOVE my spider for lowering the rangoon into the oil and fishing them out - it just seems so much easier than slotted spoons, but it just might be my spoons!!

I paired this Chinese American Restaurant classic with sweet chili sauce just like I used to when I was a kid! I found one that said GLUTEN FREE big as life on the cover and I didn’t even have to make my own dipping sauce. In classes I’ve also served this with Raspberry Chili Jam and it was a shockingly glorious pairing.

What will you eat with your crab rangoon?

Happy Baking,

Rachel

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Gluten Free Crab Rangoon
yield: 24

1 ¾ cups (245g) Gluten free 1 to 1 flour (King Arthur Measure for Measure or Bobs Red Mill One to One works well)
¾ tsp xanthan gum
1 Tb (9g) psyllium powder
½ tsp salt
4 large eggs
¼ cup warm water (plus more if needed)

8 ounces of cream cheese, softened
2 ounces canned crab meat or gluten free imitation krab shredded or minced
1 green onion sliced
2 tsp gluten free soy sauce, tamari or coconut aminos
1 tsp gluten free Worcestershire sauce
1 garlic clove, minced
1 Tb sugar

6 – 8 cups oil for frying (coconut, sunflower, peanut, grapeseed, etc)

Mix the flour, xanthan gum, psyllium, and salt in a large bowl. Create a well in the center of the dry ingredients and crack the eggs in, add the water, and mix with a fork.  Bring the dough together, switching to kneading with your hands once if becomes thick.  If the dough has any crumbly parts add water until a smooth dough forms.  It should hold together well and be as sticky as a post it note.  Wrap the dough in plastic wrap and let rest for 10 minutes. 

Unwrap the dough and cut it in half,  Place half of the dough on a gf floured surface.  Roll with a rolling pin until it about 2mm thick.  Cut into  4 inch squares.

Mix together filling ingredients in a medium bowl with an electric mixer or large spoon.  Line up squares of dough and scoop about 1 Tb filling into each.  Fold over each point of the square, to form a pyramid shape, moistening  the edges of the dough with water to seal.  Repeat with all remaining squares. 

Heat the frying oil in a large pot to 350F.  Place a cooling rack over a sheet pan or crumpled foil on a plate to catch the hot rangoon.  Fry rangoons in batches, flipping frequently until golden brown on all sides.  Remove them from the oil with a spider or slotted spoon and let them drain on the plate or sheet pan.  Serve. 

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