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Old 02-02-2011, 07:47 AM   #1
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Steak Rangoons

I took some leftover steak and 1/2pkg of cream cheese. Chopped up enough steak(about 1/4"sq) to look some what equal to the c.cheese, then added a lil bit of mayo, ground ginger, cayenne, onion & garlic pwdr, k.salt and fine blk pepper. Mixed up and put into wonton wraps and deep fried.

They were really good. Everyone liked them anyway. Just didn't have a dip'n sauce that came to mind. Now I wish we would have tried wasabi, grnd mustard and water, A1, etc. Good on it's own though I guess.

Anyway, only pic I took.


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Old 02-02-2011, 08:10 AM   #2
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They look delicious - and sound that way too. I love crab rangoons, so I'm sure I'd like these too.
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Old 02-02-2011, 09:14 AM   #3
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Sounds delicious.
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Old 02-03-2011, 03:43 PM   #4
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I always have problem with scins exploding during frying. I've checked the scins restaurants get and they are much thicer than the store bought ones. What do yo do to make sure the scins do not brake?
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Old 02-03-2011, 04:29 PM   #5
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I dunno about wontons, but I discovered with egg rolls that if the fillings are too wet, the steam from the moisture will cause them to explode.
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Old 02-03-2011, 07:54 PM   #6
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yum, yum
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Old 02-03-2011, 08:06 PM   #7
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Charlie, you have to make sure you have not left any air pockets in or around the filling. When heated, the air expands and breaks open the pocket.
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Old 02-03-2011, 10:24 PM   #8
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Oh yummy....wasabi and soy sauce would be a really good dipping sauce.
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Old 02-04-2011, 03:32 PM   #9
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What a GREAT idea.
And horseradish on the side?
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Old 02-04-2011, 04:03 PM   #10
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Those look really nice. How did you get them to hold their shape when being fried? Is pinching enough or did you use egg wash as well?
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