Reviewed: Feb. 17, 2008

I did not care for this recipe. We made the recipe as is and could taste only the Worcestershire. Had to smother them in sweet chili sauce to eat them.

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MtnWeaver

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Reviewed: Jan. 24, 2008

these were great, everyone loved it. it was super easy to make as well. i didn't use as much crab meat and it makes the filling creamier and more like how they serve it at restaurants

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LIZLING

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Reviewed: Jan. 22, 2008

THERE WERE TOO MANY SAUCES IN THE FILLING. THEY WERE NOT NECESSARY AT ALL! I AM GOING TO TRY THESE AGAIN, BUT ONLY ADD THE: CREAM CHEESE, GARLIC, & GREEN ONION (I'D KEEP THE CRAB, BUT I DON'T EAT SEAFOOD.) BY DOING THIS I HOPE TO RETAIN THE INTEGRITY OF THE CREAM CHEESE FLAVOR. ALL OF THE EXTRA SAUCES ARE JUST TOO OVERPOWERING. MY HUSBAND THOUGHT THE WON TONS TASTED LIKE THEY WERE STUFFED WITH FRENCH ONION DIP. HOPEFULLY WITH THE REVISIONS THEY WILL BE GREAT NEXT TIME AROUND.

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janalynn505

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 6, 2008

There was too much soy, sesame, onion, and worcestershire sauce. It was TOO over-powering for us. Will not make this recipe again! Had trouble finishing the batch that we made.

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kimora

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Reviewed: Nov. 26, 2007

I have been making these for over 2 years, this recipe and others. Ive found that cream cheese ( my opinon) goes with just about any fish. Ive tried so far crab,clam,smoked salmon, tuna ( not from a can ), tonight I made it much blander for my husband because he has a ucler and it was still good. little paprika, green onion, little garlic salt and some clams. I added more for mine but they were both good!

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Jenn

Cooking Level: Expert

Living In: Redding, California, USA

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Reviewed: Oct. 8, 2007

I gave this review four stars because I tried the recipe version and then tried my own version, and here is what I found: In my opinion, the Worcestershire sauce and the soy sauce are a little overpowering in the original, and they do seem to make the consistency too runny. However, if you halve the soy and the Worcestershire, the end result is absolutely delicious. I changed nothing else in the recipe. This one deserves a great rating!

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Desiree

Cooking Level: Intermediate

Living In: St. Cloud, Minnesota, USA

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Reviewed: Aug. 6, 2007

I didn't care too much for these, they didn't taste like the ones from the restaurant we love... I don't know if it was the Worcestershire or the soy sauce or what but we probably won't make them again.

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MARIGOLD1199

Cooking Level: Intermediate

Living In: Morrison, Colorado, USA

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Reviewed: Aug. 4, 2007

I made appz and dinner for over 30 people for Chinese New Year. I have had these growing up in MN however my future in-laws and family, who are from Vietnam, had never heard of such a thing. WOW were they impressed! Thank you so much for this recipe! I followed it to the T and would not change a thing! Ok... I'm off to make some more.

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J'sHomeSousChef

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 20, 2007

Loved it! but next time I'll serve the soy sauce on the side for dipping.

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aspenhall

Cooking Level: Expert

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Reviewed: Jul. 1, 2007

I made for company and there were no leftovers! Very good!

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enight

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Reviewed: Mar. 1, 2007

Based on everyone else's suggestions, I doubled the cream cheese (four bricks total) and these were awesome. It made a ton of wontons (more than one package of wrappers). I deep-fried half and them steamed the rest in my steamer for 12 minutes -- they came out wonderful (and no fat from the oil). Some people preferred the fried, others preferred the steamed -- every single one was eaten. Yum!

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JKALEA

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Reviewed: Feb. 23, 2007

Yum! Didn't have crab meat but I'm sure it would be great with it! Skipped the worchestershire like other reviewers, also added about 1.5 t fresh minced ginger. Served w/sweet & sour sauce - was terrific! Will make again.

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Feb. 7, 2007

We didn't care for these much, think it was the Worcestershire, might try again without it.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 18, 2007

These were very tasty, but some of them burst when I fried them. I had some leftover filling which made a very good dip on crackers.

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Brian J.

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Washington, D.C., USA

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Reviewed: Jan. 7, 2007

I make my own crab rangoons all the time...we like a litle more stuffing in ours than the restaurants around here add. I read the reviews and decided to change up the recipe just a little. I omitted the w. sauce and reduced the sesame oil just a little. We really liked the results. Thanks for something different.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jan. 7, 2007

My husband and I thought that there was too much soy, sesame, onion, and worcestershire sauce. It was a little over-powering for us. We ended up adding 4 blocks of cream cheese to try and dilute the mixture.

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Niki B.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 2, 2006

I made these as one of the appetizers for a dinner for my parents 25th anniversary. I followed the recipe as it is other than using real crabmeat. I didn't have any problem with the filling leaking as some other reviewers had mentioned, but I was careful to leave a thick sealed edge outside the filled area. I served these with a sweet and sour dipping sauce and they were a hit!

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Juli J.

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Reviewed: Nov. 15, 2006

I was so excited to try this recipe but was disappointed. It was probably due to my error though. Kept losing the inside of the wontons while cooking, I think due to my oil being to hot. But with an old electric stove the temp was hard to control. The taste was okay. I think I was expecting something a little sweeter? Anyway, despite my disappointment, the hubby and kids (5 and under) absolutely INHALED them! Hence the four stars. Served with the Oriental Dipping Sauce from this site.

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Jenny

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Riverside, California, USA

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Reviewed: Aug. 20, 2006

We used the little salad shrimp instead of crab and minced it in the processor before blending all the ingredients together. They turned out great!! Next time we make them (oh yes, there will be many more next times for this recipe!) we are going to scale back the recipe first of all, because I ran out of wrappers with half the filling left, and use less sesame oil and worchestire sauce and add pepper and see how they turn out. I also wonder how these would taste with a little wasabi worked in.... mmm lots of possibilities with this gem of a recipe! I agree with the other reviewers in that you can't put too much filling or they will leak, but I found that when they start to leak they are ready to come out of the oil anyway. Thanks so much! :)

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BADPRNCESS

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Reviewed: May 30, 2006

I've made these before and they are good. Try buying baby shrimp in a can and mince instead of crab. Tastes good too and not as expensive if you buy real lumb crab meat. Great with warm sweet and sour sauce to dip in.

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