Chinese Takeout Crab Rangoons Secrets Revealed

[@farmageddon]

Wanna learn how to make Chinese takeout Egg Foo Young? Check out this video: kzbin.info/www/bejne/iXPLqZx7f5aFg80

[@danielsantiagourtado3430]

Your content is awesome! 🎉🎉🎉🎉❤❤❤❤❤

[@ericherman100]

I never thought it was this easy to make crab rangoons, I'll try it out. Thanks!

[@goodguygto]

Hopefully you had a great Thanksgiving! 🦃🦃

[@cut--]

with the holidays coming up all we do is seem to Eat and eat come up with new ideas when taking out gets boring. THANK YOU JASON 👉👉👉👉 lots more holiday snacks, party foods please👇🙏👏👏🥰

[@makaylaforbes6719]

What I would love is a great recipe for a meat egg roll with no cabbage. Ive made my own over the years, but they just aren't the same

[@wombwomp2983]

As someone who makes 1500 rangoons a week at their job here are some quick tips. Dont let your cream cheese get to soft, you want it cold from the fridge. Also, you want your crab very cold, thawed just enough to cut/blend. When you mix it, mix it with your hands (gloves or no gloves). Fold the cream cheese over itself and push it down into itself repeatedly until evenly mixed. These 3 steps together will make a MUCH firmer mix that you can more easily work with that holds together and wont fall out of your wrapper. One last thing, we use circular wraps at our restaurant instead of square. No idea if one is better than the other.

[@jjh5374]

What can't Jason do at this point? He is low-key one of the best American-Style Chinese Takeout KZbinrs out there. His detail-oriented recipes always deliver a perfect product when recreated in my home kitchen, and his videos address everything you'd want to know and should know to get perfect results. I can't thank you enough, Jason, for these amazing videos!

[@farmageddon]

Thank you!

[@sempertard]

I haven't seen any Sloppy Joe recipes yet?... 😜

[@Bildr]

I was making Crab Rangoons using the recipe for them on Vietnamese Home Cooking's channel the other night and they had a pretty simple dipping sauce if anyone is feeling lazy. It's just sriracha and honey mixed around a 50:50 ratio, adjust for your own heat tolerance and you're good to go.

[@farmageddon]

VHC is a great channel!

[@Max-se3ii]

One day theres going to be a video called "Jason Farmer secrets revealed" by a youtuber called "local takeout joint". Your actions have consequences

[@Kris-yr3zc]

😂So true. 👍

[@DubR1988]

🧢

[@rytb09-gaming]

​@@DubR1988 blue hat?

[@elizabethhandlon5479]

😂😂😂

[@Takeawayjustin]

Suprised no youtuber is named after that

[@Games_Graphics]

Made my first Crab Rangoon with this video!! 👌👍

[@farmageddon]

Nice! I hope you like them!

[@davegiard2221]

Tried just a taste of the filling after I mixed it up and was like WOAH THATS IT! Thanks man!

[@jstring]

Jason, in our Filipino home we use a lot of wrapper for lumpia, wonton, Rangoon etc. The way we are taught to get them to stick together is use a water and flour mix, not egg. Cheaper than egg too ;) just a helping thought. Also Sriracha and honey mixed make an excellent dipping sauce for them.

[@LightsJusticeZ]

My mom always used egg whites to seal her lumpia. I could definitely see a water/flour mix to be great sealant too.

[@GabrielleTollerson]

ohh I love lumpia 🥺 and that is genius!

[@LowJackAP]

this is about the best most indepth and informational video I have seen on making real crab ragoon!! the way he explains the recipie is for you to understant it instead of listing them off. awesome job!

[@neototem4110]

The egg wash tip is a life saver definitely going to try it out later. I've been doing my own R&D from googled recipes for the past 3 months and had 100% blowouts 30-40 seconds in at first no matter how tight they were wrapped or sealed. Then I refrigerated the mixture early day for dinner cooking, less blowouts but definitely couldn't go past 90 seconds or that bubble jet would start forming and a slow blowout crept up. Then I started mixing and wrapping early day and put in the freezer to drop in for dinner cooking. These gave me the best results but topped at 2min and I was a bit concerned about it not having an adequate internal temp because I used raw canned crabmeat in the mix. All of these were water wash sealed. Imitation crab and egg wash modifications will be happening in this kitchen, thanks!!!

[@wombwomp2983]

As someone who makes 1500 rangoons a week at their job here are some quick tips. Dont let your cream cheese get to soft, you want it cold from the fridge. Also, you want your crab very cold, thawed just enough to cut/blend. When you mix it, mix it with your hands (gloves or no gloves). Fold the cream cheese over itself and push it down into itself repeatedly until evenly mixed. These 3 steps together will make a MUCH firmer mix that you can more easily work with that holds together and wont fall out of your wrapper. One last thing, we use circular wraps at our restaurant instead of square. No idea if one is better than the other.

[@KaldekBoch]

Jason, everything I have made based on your guides has always turned out perfect. Thanks for being you.

[@farmageddon]

Thank you! I'm glad you enjoyed the recipes! :)

[@redtango75]

The algorithm at work... awesome channel out of nowhere. No fluff and no cringe = subscribed! Love how actual brands are recommended.

[@lifestylecreep]

I was not expecting the ending line, and I am WHEEZING. Absolutely perfect.

[@jamiemiller8047]

Hey Jason! I always appreciate the level of detail in your videos. You make the recipes seem very approachable for people that don’t live in areas with specialized grocery stores. Thank you for never compromising quality. I’m looking forward to trying this one soon!

[@farmageddon]

Thank you, Jamie! I sincerely appreciate that!

[@williamfotiou7577]

You seem to have a lot of knowledge about Chinese American cooking, great job! I’m a retired chef and I learned Chinese working in hotels, I even worked for pf changs for a while. It’s been a passion of mine for over 35 years. Keep up the good work, and learning!

[@appo9357]

My favorite place just folded them once into a large triangle. Made it so much easier to eat while driving home. 👍🏼

[@SudokuConCarabet]

Made these yesterday. They were fantastic! What a treat to have them fresh and hot right out of the fryer, and so easy too! I didn’t have any food coloring so ended up with clear hot & sour sauce, which was a bit odd, but of course the flavor was fine. I added a little extra vinegar to the dipping sauce for my taste. Love your channel, Jason. Next up on my list to try is the hibachi fried rice. Made a big batch of steamed rice over the weekend in anticipation. Other recipes I’d love to see you tackle: kung pao, moo shi (moo shu in some places), I guess), barbq rbs (both with and without bones), and hot & sour soup.

[@BScatterplot]

Cmon man make us a Patreon. Your recipes blow my mind, I gotta make sure you stick around!

[@forkandspoonie]

Another terrific detailed video for lovers of crab rangoons. Will share with my friends . Thank you for the fantastic production values in your videos!

[@farmageddon]

Thank you! :)

[@MC98765]

Your recipes are 100% legitimate! Very authentic! For example, your General Tso chicken recipe is more authentic to match takeout style than the one I got from a Chinese person. Your fried rice recipe is also authentic. Your dry sense of humor is hilarious. Please keep these videos coming! They are great. Also, I am a Texan too!

[@farmageddon]

Thank you! And howdy, neighbor! :)

[@MC98765]

@@farmageddon Howdy!! :-) Seriously, your content is gold!!

[@pierre6625]

Hey Jason, just love following your videos. Thank you for sharing restaurant secrets and how to make them, Best Regards.

[@farmageddon]

Thank you, Pierre!

[@DanaBlackBlumpkins]

My Favorite Sub by a highway mile...... EVERY recipe, along with refined technical ability........is impeccable!!

[@DianeC.]

Hi Jason!!! Your Crab Ragoon looks delicious. Chinese is my favorite kind of food. I like a sweet Crab Rangoon. I never tried to make them but I may give this a try...YUMS!!! Thanks for all the tips. Great Video!!!...🦋

[@farmageddon]

Hello! Thank you! If you like the sweeter rangoons, you may want to up the sugar a bit. I'd probably double it.

[@JeffryTurnmireTrading]

I am actually surprised at the simplicity of this one compared to some of the more nuanced takeout recipes you covered before. Another great one. Only 300+ items to go from my local takeout joint to complete the menu. 🤣

[@farmageddon]

What's up, Jeffry! Yeah, I wanted to a simpler recipe for this video. It was highly requested, so I thought I'd knock it out! Great to see you again! I hope you're well!

[@rutabega2039]

@@farmageddon Maybe you could do a video on how to make badly-faded, horribly unappetizing backlit photos of chinese food, just to really nail the takeout experience.

[@bobnewkirk7003]

Great Video as usual Jason. My favorite Chinese sitdown uses the "envelope" fold and the rangoons are noticeably bigger than these. I suspect they are just using the same skins that they use for their EggRolls for ease. I'd imagine there are a myriad of shapes based on where the cook/owner comes from. Thanks for putting this together.

[@lollipopkaboom]

I love the way you explain things other recipe videos usually leave out. Thank you!

[@Jordan_Rai]

These are some good tips. I make these every year as an appitizer for my family's christmas eve party. I always form them into a triangle shape and use water to seal the wontons, I also have never tried chilling the filling before filling the dumplings. Usually 15 to 20 percent of the dumplings end up leaking their filling in the frying oil. I'll try chilling the filling and sealing the wonton wrappers with egg this year to see if I get a better result.

[@HookTheMonster]

Suuuuuuubbed. Thank you for this sir. I live out in a remote little town and I can’t get ANYTHING without amazoning it. So Chinese food is something I’ve been missing like crazy. So stoked I found your channel. Thank you!

[@homebrew4970]

It's crazy how I think most people (including myself) think just because it's cheap and fast that it's easy to make, but then we give it a shot at home and it's a total mess. To see you deconstruct and explain the process is so awesome. Thanks man!

[@TypingNonsense]

I just tried this two days ago and because the store didn't have wonton wrappers available I was told phyllo dough would be a good replacement. Lemme just say that once they were assembled and fried they still tasted alright, but... do not use phyllo dough in place of wonton wrappers, lol. They fall apart at the slightest touch putting all this together, even if you layer them up a lot. Far too messy to bother with this way. Looking forward to getting real wonton wrappers today and trying again!

[@monkey1346ful]

Can you pls do bourbon chicken next? Some places also sell it as barbecue chicken... It the sweet, reddish chicken with a sear

[@pandamanrodriguez9060]

I’ve followed multiple of your recipes and they have turned out equal if not better to take out! Thank you for your very thorough information. Any chances of a dumpling video coming soon? (Potstickers, steamed and xiao long bao)

[@farmageddon]

Most definitely! I have some dumplings on my list!

[@ryanadams0922]

Fantastic! Cant wait for your boneless spare ribs. Crab ragoon is a dish my mom loves so now I got to try this. Ill come back and tell my findings

[@danielsantiagourtado3430]

Hey jason! First off thanks for another amazing video and recipe! And will you ever do a meatloaf recipe? One of my all tole favorite foods!🎉🎉🎉🎉🎉❤❤❤❤

[@nunah7977]

Making these this weekend! Glad I came across and subscribed. I picked up some good tips thank you. I do add curry at times to these and like that taste.

[@-RONNIE]

Eggs are good at sealing them thanks for the video I know it will help others out 👍🏻

[@midgarzolom26]

Best food channel on KZbin.

[@farmageddon]

Thank you! :)

[@mathieubraun9529]

I´m so glad I stumbled upon your videos, they are so informative and entertaining :D

[@tamibell4325]

Thank you so much! They look absolutely delicious!❤🍽

[@davidgardner7296]

I'm glad you said you prefer savory. I was hesitant to try this as I detest sugary rangoons. 1 teaspoon sugar seemed a lot. I will try it this way. I recently found your channel and appreciate your level of detail. Also appreciate the irrational fear of MSG comment. Lol

[@MrShtrudL]

Your cooking videos still reign supreme

[@yankeejade]

Thanks Jason! I Need to give this one a try for sure. 💗 I used to work in the Alaskan fishing industry for 10 years and our company owed a surimi plant in WA. I will definitely save my money for the real deal 🦀when it is on sale!😁

[@thehoff3189]

What a great tutorial! To the point, and very detailed. Perfection!

[@aaron74]

I could eat Asian hors d'oeuvres all day. This looks super straightforward maybe I'll make them tonight. Just got to get over a phobia of heating a big pot of oil. That stigma is real!

[@bobnewkirk7003]

If you own a wok it actually makes home frying small batches really easy. The round shape means you use less oil for depth, and the broad rim catches a ton of the splashing. So long as I don't plan on doing a bunch of food at once its my preferred frying method. Just remember to use a thermometer to temp the oil, 90% of the issues I have seen is people getting the oil too hot which causes a ton of bubbling/splashing.

[@farmageddon]

Aaron, the oil is more afraid of you than you are of it! Never forget that! :) Great to see you again! I hope you're well! :)

[@thecook8964]

Just use a wooden chopstick to test he oil- look at the bubbles around it.crazy bubbles too 🔥

[@jacobsussman8446]

Another amazing video keep it up Jason!! You should do a video on Chipotle’s chicken!

[@farmageddon]

I actually do have an inside source that works there. I may do a Chipotle series in the future!

[@brianking9424]

Hes much nicer than me. When it comes to msg I tell people to get over it, it’s yummy and the reason why their food is terrible is because they are missing the kitchen crack 😂😂. Thanks for supporting msg!! Nice food too!!

[@jeil5676]

I bought some canned crab on special. I'm thinking it would be suitable for this. What do you think?

[@marthameikle2015]

Just made these and dang! So so good!

[@angieroberts1]

Oooo I love these. I get em for my appetizers and wings. Oooo oooo u gotta do the takeout wings. They are so crispy and seasoned ❤

[@farmageddon]

Angie! So nice to see you!! :) I hope you had a wonderful Thanksgiving!

[@angieroberts1]

@@farmageddon I did!!!! Hope all is well on your end 💜

[@catfish8883]

Thanks for your sharing and very yummy 😋

[@abbydoss4967]

What a delightful video.🎃👩‍🚀 I very much enjoyed it and I hope to try out this recipe soon!

[@michaelfrietsch8246]

trying this tonight for the superbowl! hoping they come out good!

[@danielsantiagourtado3430]

Love your content man!🎉🎉🎉🎉❤❤❤❤

[@pamelaparsons9046]

Thanks Jason. Another good one.

[@farmageddon]

thank you, pamela! it's lovely to see you!

[@ROM.1089]

I can't wait to try your recipes.Thank you

[@RebelRhiannon]

I made some crab ragoons recently, they were absolutely delicious and none came open but the shape of them was not great so I decided to watch this video to work on my shaping skills. My recipe and method is very different from yours but I will be adopting the square folding method from you

[@the-chow-hall]

Thanks for covering Crab Rangoon! This was actually perfectly timed for me. I promised I'd make Crab Rangoon from scratch for one of the kids I take care of but I've never made them before and was about to go research them this morning but then your video popped up like a pre-answered prayer lol. No further research necessary imo, your techniques always work out for me! I did tell her I was going to make them with real crab though, do you know if that has an effect on the mixture or on cook time? Assuming the crab is already cooked. I haven't decided if I'm using Maryland Blue lump or if I'm using Japanese Snow harvested from clusters yet.

[@farmageddon]

Amazing! :) Yeah, real crab will be great! It shouldn't change the cook time. I would keep everything the same, just sub in the real crab! :)

[@the-chow-hall]

Thanks@@farmageddon! One more quick question -- what # scoop is that you're using?

[@farmageddon]

this one is a #60. 1 tablespoon, 15 ml, etc. @@the-chow-hall

[@farmageddon]

I think I put a link to it in the description. If it's not there, let me know and I'll track it down for you!

[@the-chow-hall]

@@farmageddon 😅thank you, I should have checked the description before asking smh

[@cassiegreene9528]

Good job sir. I just subscribed. Thanks!

[@Wozisawar]

i just subbed b/c you made this dish feel approachable for me. I dont love watching cooking videos that seem totally outside the realm of my abilities

[@Mary-sh2bp]

A tip for a long lasting crispier Rangoon. After frying, don’t let the flat side down. Keep them facing up, because the heat and the moisture inside the Rangoon will soften up with the extra oil. The oil will naturally fall the other side, keeping the entire thing from getting soggy. If you have a party, you can start frying them up earlier and just refrying them a second time and cooling them down with the tip I gave earlier. 😊

[@LydiAtheistLady]

I must try this! Thanks man!

[@Scott-vq5ku]

Great video Jason! Subscribed. If possible, I would love to see a Sriracha recipe! Grocery stores only have inferior knock-offs, and a lot of KZbin videos have variations, but not true to the original recipe. Help me Jason Farmer, you are my only hope!

[@Elamdri]

Virtually all Chinese places around me stopped putting crab in their rangoons several years ago because it got too expensive. Now everything is cream cheese wontons 😢. I cannot remember the last time I saw a crab rangoon on a menu.

[@WaveRusher]

Crab Rangoons are literally THE perfect food.

[@SavoryExperimentsCooking]

So many great tips -- thanks!

[@patriciacoughlin1654]

Really nice kitchen design, dude!

[@MichaelRodriguez-og8wc]

Great video! I wish to skip the red food dye tho. I'll prob add a bit of kashmiri red chili for the color and a little zip.

[@rustyshackleford3278]

Jason this video is incredible, thank you for all your hard work and diligent research. Could I ask you for a favor? Here in New England we love Texas Roadhouse Rattlesnake Bites but can't trust other videos to be accurate. Any interest in uncovering how they are really made?

[@farmageddon]

what's up, dude! great to see you! I'll put Rattlesnake Bites on my list of dishes to investigate! :)

[@violetnicole5611]

Please do a video/recipe for hot and sour soup! It is so hard to master, and I just know that you'll be able to nail it

[@goodguygto]

Hey Jason Farmer!, Happy Turkey Day!!🦃🦃 Hopefully you had a great Thanksgiving? Just want to know can you do a request for Thanksgiving Turkey?, as in a special side dish of turkey stir fry?, or Turkey stuffing chow mein?👍👍✌️🙃🙃🙃

[@farmageddon]

great suggestion! I'll put those on my list of dishes to investigate! I definitely plan on doing some holiday-related stuff in the future. I'll branch out to other cuisines when I get done with the takeout series. the content will be much more varied after that. I just wanted to do hibachi/takeout first. I think I'll probably do a soul food/southern series after this, but I'll be much more varied. great to see you again! :)

[@Cbutrim]

Ah-So duck sauce is great for dipping too. Great video!

[@speedwagon1824]

Great video

[@WarpedHalo79]

Definitely saving this! I would love to know how to do the Silk Road’s Cashew Chicken Also Subway…. How do they make those delicious bread? Especially those Italian Herbs and Cheese rolls.

[@michaelwhitt4068]

Love these videos. Thanks.

[@OdraMH]

Local almond chicken (hint for a possible future video) also uses water chestnuts, but I've found jicama is an acceptable substitute. Most online recipes talk about mushrooms, but locally they instead use water chestnuts and baby corn giving the dish a variety of textures.

[@myjewelry4u]

Do you have a cookbook yet? I’d definitely buy it!

[@masterkingkoy796]

Thanks for sharing this, i made the crab rangoon and it turned out better than the chinese take out deal.

[@nickvids]

Made this tonight. Came out great! Used the upscale recipe and Thai Chili sauce. These are better than my local takeout! Only thing for me would be to cut back or omit the vinegar in the chili sauce. Otherwise I enjoyed this. Thanks for another great recipe Jason!

[@ElizabethT45]

A Chinese restaurant near my house has an interesting and delicious twist on crab rangoons - they use an eggroll wrapper, put the filling on one side and fold it over into a triangle, then fry it. Most other places near me use cream cheese only.

[@danielsantiagourtado3430]

Hope you had a great thanksgiving ❤️❤️❤️🦃🦃🦃🦃

[@farmageddon]

Thank you, Daniel! Great to see you again! I'll definitely do a tres leches in the future and a meatloaf too!

[@danielsantiagourtado3430]

@@farmageddon GREAT! 🔥🔥🔥🥹🥹🥹

[@luke125]

I love this channel

[@ParkerHallberg]

Killer video as usual!

[@farmageddon]

Thank you, Chef!

[@onlysilv]

Mae Ploy for life!!

[@RocketRRTRN]

‘Irrational fear of MSG” - I love it!!

[@defaultui9625]

The best rangoon place here makes their's intentionally sweet, but not overly so and they're on a whole different level. I highly recommend trying that. Just up the sugar to about 2-3 tablespoons.

[@farmageddon]

yeah, for sure! I would say most takeout places err on the side of more sugar than I put in. I like mine a bit more savory though. But yeah, keep everything the same and up the sugar and that's probably going to be what most takeout places use!

[@debbyfazfphotography]

Great video! TY!

[@richatdastkey3555]

Thank you sit. Shout outs to Rockaway NY! I used to hide under the boardwalk on bch 25th w my friends and make dumb noises as people walked by lol

[@BryanWilkie]

I'm always surprised how simple and addicting Crab Rangoon are to make. If only I could ever get the dang dumpling creation down!

[@farmageddon]

You can do it! It just takes a few tries! Do the pouch method. It's the easiest, by far! Send me a comment if you're still having problems. We'll see if we can figure it out!

[@qvqmqe]

What programs do you use to edit your thumbnails? They are beautiful!! :)

[@farmageddon]

hello! I use lightroom and just do a basic edit. I don't really know what I'm doing, to be completely honest.

[@kimtae858]

Solid, as usual

[@KevinWindsor1971]

The OG Crab Rangoon from Trader Vic's has a touch of A1 sauce in the filling from what I was taught. I use the much more expensive blue crab from the Chesapeake when I do mine. Hey, I'm a Marylander. I can't do it any other way.

[@MOGuy1968]

Love these! Here in STL there are two camps; sweet vs savory. I’m a savory! Also most are very creamy inside. When I make them they turn cakey inside. Any suggestions ?

[@farmageddon]

hmm, that's a good question. I've never encountered that problem, so I'm not sure. what do you mean by cakey?

[@FortunateJuice]

I'm in the middle of a full keto diet at the moment, and it's looking like that filling is totally allowed for me (minus the sugar, or course). I think if I serve it on some kind of vegetable vessel, it would make a pretty good snack.

[@nickvids]

The sauce I used to get at Chinese takeout in Michigan was orange. Here in Arizona, everywhere I've been so far has been that neon red sauce.

[@readerrabbit6690]

non-traditional but try shrimp instead of fishcake and mix a lil bit of mozzarella with the cream cheese. It's so bomb. lmk what you think

[@farmageddon]

that sounds amazing!

[@GymWorkoutsF1]

great content as always! I was wondering if you would ever consider making a KZbin short on how Chinese takeout makes their hot chili oil that you get in those tiny containers? I see other vids on KZbin, but honestly nothing seems to come close to 'authenticity' as your recipes.

[@farmageddon]

Thank you! I'll put that on my list of dishes to investigate!

[@benhall4274]

Thanks!

[@farmageddon]

Thank you, Ben! You are always so generous! I sincerely appreciate you. I hope you're well!

[@ericherman100]

Wow, I never expected a crab rangoon. Well, not really. Anyways,vI'll try out this recipe. Thanks

[@brettdavis5555]

Hope you and your family had a good Thanksgiving.

[@farmageddon]

Thank you, Brett! Nice to see you again!

[@ethanl5527]

if you dont want your rangoons to unfold, what you can do is place them on a tray (with some plastic wrap/wax paper underneath) and put them in the freezer. once they're frozen you can fry them from frozen and they won't come apart.

[@DDog340]

Love the Far Cry reference and recipe ofc