Crab rangoon

All the Chinese takeout places by me are closed, so I had no choice but to learn how to make crab rangoon from scratch. Including making the wonton dough. It was honestly not that hard.

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What kind of dip is that?

Sweet chili. I did not make the sauce. I had it on hand.

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I would say you succeeded…it looks store bought! :+1:

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Looks yummy. I’m going a little crazy for restaurant food. All I’ve been eating is bread and peanut butter. I hate cooking though that might be because I haven’t made the time for it.

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I learned to bake when I got a college job at a bakery. I was there for five years. I didn’t learn to cook actual meals that weren’t cakes until I was like 27 though. I had an astonishing array of failures for a very long time.

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Cant see the inside but I can imagine its amazing. I need to learn how to cook, been eating frozen pizza and beans for months haha teach me your wayssss

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It looks really tasty… :slight_smile:

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Step 1: allrecipies.com (read a few of the reviews and comments of every recipe before trying it)
Step 2: buy seasoned salt, garlic salt, and a spice blend such as Italian or Cajun. Until you get better at cooking, they are all the spices you need.
Step 3: make peace with the idea that everything you cook will taste awful for a while, and eat it anyways.
Step 4: Have fun!

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But seriously, is there anything specific you want to cook @zwolfgang? I could give you pointers.

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Now that you mention it, I met a girl who wants to come over after this covid thing dies down and I told her I’d cook her dinner haha.

She loves Indian food and I’d love to make her a nice chicken curry with rice from scratch and a nice healthy side of some kind (shes very fitnessy and health conscious haha). Would you happen to know how to cook something like that? I can practice, it wont be for awhile

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Looks delicious @Ninjastar! I like the look of the rangoon. Bet they tasted good.

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So the first thing to learn is how to dice and cook chicken. That is the hardest part.

Basically, just take the thawed boneless chicken breast (one should be enough) and cut it into 1/2 inch cubes. There will be sinew and blood clots, cut those out and throw them away. They are disgusting. The pieces don’t have to be perfect, but try to make them similar in size. That way, they will cook evenly. Take a pan and put in about a tablespoon of oil. Vegetable oil is fine, or peanut oil. Olive oil is not great for this purpose, because it has a low smoke point. You do NOT want the oil to smoke. Heat it on medium-high until the oil moved smoothly through the pan when you swirl it around, or until a single drop of water crackles on it. Dump in the chicken in a single layer, and quickly stir it around to coat all the sides in oil, then let it rest on one side for a few minutes. When it is ready to be flipped, the chicken will come away from the pan easily. If it sticks, it is still raw. Pick up one piece to check the level of doneness. When it is cooked, it will be whiteish, starting to brown on the bottom. Flip the pieces over and cook the other side the same way. Cut the biggest one open to make sure it is cooked all the way through.

For the curry, it is honestly much faster and easier to just use premade sauces. I like Patak’s Korma curry. It comes in a purple jar, and I use two jars, because I like lots of sauce. Dump the jar into the pan, and reduce the heat to the lowest setting, then cover it and leave it alone for like 15 minutes.

For a healthy side, you can take broccoli (or cauliflower or bell peppers or potatoes or really any vegetable you like). Wash it, cut it into about half inch cubes, then pour it in a bowl with about a tablespoon of oil. Preheat the oven to 450, then grease a baking sheet and lay the vegetable in a single layer. Shake garlic salt over all of it (or a spice blend and regular salt), then stick it in the oven for 25-30 minutes, until it looks browned in some places. Take it out and enjoy your masterpiece! To save time, you can also just buy steam-in-the-bag vegetables and microwave them, then add garlic salt or a spice blend after. They aren’t as tasty, but still good.

For rice, if you have a rice steamer it is easy. If you don’t, you need a pot with a tight fitting lid. Add one cup of rice, two cups of water, then bring to a boil and immediately reduce the heat to low. Let it simmer for about 20 minutes, until all the water is absorbed and the rice tastes tender. Whatever you do, do NOT cut corners by using instant rice. It is peasant food.

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Aaaaand saved. That is absolutely perfect, thank you! Is it ok if I tell her that it was an old family recipe passed down the generations haha :wink:

Whatever you do, do NOT cut corners by using instant rice. It is peasant food.

Will do! :laughing:

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Lol hahaha go for it. I highly recommend practicing before you see her. Bonus side effect: lots of delicious curry.

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can you make pot stickers too @Ninjastar ? that’s my favorite chinese dish…

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Very good @Ninjastar. I’m trying to do more variety in our diet but it’s so hard getting the old man to like things. He’s so stuck in his ways at 74 or so. Always enjoy a good cooking story. Well done to you.

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