Weird Crab Stick Rangoon

Note 1 : Loosely inspired by Joshua Weissman and after failed attempt #1.

Ingredients :

Wonton skin

125gm all purpose flour

20gm tapioca flour

1gm salt

1/2 tbsp oil

70ml warm water

1. Combine flour, salt and oil. Mix with a wooden spoon.

2. Stream warm water into the flour mixture while stirring with the spoon. Do not pour all at once and watch the consistency. It may look scraggly at first but it will come together.

3. Using your hand, knead the dough into a ball. Adjust water and flour if it is sticky or too dry. It should not stick to your hand and easily formed into a ball.

4. Cover and rest until further use, at least 30 minutes before rolling into a wonton sheet.

5. For rolling, cut dough into batches. Roll on a floured surface and section it into squares of 4-6 inches. May get around 20-30 crab rangoons, depending on the size.

Fillings

*250gm cream cheese, room temp

*1 egg

*1 tbsp corn starch

*1 tbsp light soy sauce

*1 tsp worcestershire sauce

*2 tbsp minced onion

*1 stalk spring onion, sliced thinly

*1 garlic clove, minced finely

*1/2 shiitake mushroom, diced finely

5 crab sticks, sliced thinly and cut in half

6 black fungus, sliced thinly and cut in half

2 tbsp carrot sliced thinly

Optional :

Was thinking of adding daun sup and some lemon juice. To try later.

Steps :

1. Combine and beat all ingredients with (*) until light and fluffy.

2. Once done, add the remaining ingredients and stir with a spoon. Can use straightaway or rest in the fridge for a while to harden.

3. Scoop a dollop (like 1/2 or 3/4 of the wonton wrapper) of cream cheese and place it in the middle of wonton wrapper.

4. Wrap the edges and pinch it with your hands.

5. Store it prior to cooking in a well-floured surface. Dust it with flour to avoid sticking with each other.

6. Deep fry in hot oil until golden brown.

7. Serve warm with thai sweet chilli.