Gluten-Free Crab Rangoons
Crispy, golden, and stuffed with a creamy crab filling, these gluten-free crab rangoons taste just like the ones you’ve been missing from takeout menus. Since you can’t order them at restaurants, the only way to enjoy them is to make a batch at home—and trust me, they’re so worth it. Perfect for sharing at parties or just treating yourself to something special.
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Ingredients
For the Gluten-Free Wonton Wrappers:
- 140 g glutinous rice flour - about 1 cup — weights are most accurate
- 40 g potato starch - about ¼ cup — weights are most accurate
- 140 g gluten-free flour blend with xanthan gum - about 1 cup — I used Bob’s Red Mill 1-to-1
- 2 teaspoons sea salt - 10 g
- 1 tablespoon granulated sugar - 15 g
- 2 teaspoons baking powder - 6 g
- 2 teaspoons xanthan gum - 6 g — in addition to what’s already in the flour blend
- 3 large eggs - 150 g
- 1 tablespoon olive oil - 14 g
- ⅓ –½ cup water - 90–120 g, start with 90 g and add as needed — I used about 105 g
- 1/4 cup cornstarch - for rolling out the dough
For the Crab Rangoon Filling:
- 8 oz cream cheese - 225 g, softened
- 6 oz crab meat or gluten-free imitation crab - 225 g
- ¼ cup green onions - 25 g, chopped
- 1 tablespoon powdered sugar - 10 g
- 1 teaspoon gluten-free Worcestershire sauce
- 1 teaspoon gluten-free tamari
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 4 cups canola oil - or other neutral high-heat oil for frying
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Gluten-Free Wonton Wrappers:
- In a large bowl, whisk together 140 g glutinous rice flour, 40 g potato starch, 140 g gluten-free flour blend, 2 teaspoons sea salt, 1 tablespoon sugar, 2 teaspoons baking powder, and 2 teaspoons xanthan gum until combined.
- Add 3 large eggs and 1 tablespoon olive oil, then slowly add 90–120 g water (start low and add as needed) until a soft, smooth dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- On a surface dusted with cornstarch, roll the dough very thin. Cut into 3-inch squares, then roll each square slightly thinner.
For the Crab Rangoon Filling:
- In a medium bowl, stir together 8 oz cream cheese (softened), 8 oz crab meat or imitation crab, ¼ cup chopped green onions, 1 tablespoon powdered sugar, 1 teaspoon gluten-free Worcestershire sauce, 1 teaspoon gluten-free tamari, ½ teaspoon garlic powder, and ¼ teaspoon ground black pepper until smooth.
Shaping and Frying the Crab Rangoons:
- Place a small spoonful of filling in the center of each square wrapper. With your finger, trace a diamond of water around the filling — the points of the water diamond should touch the center of each side of the wrapper. Lift the center of one side and press it to the center of the neighboring side, continuing around until all four sides meet to form flower-petal corners. Press seams gently to seal, smoothing out any air pockets.
- Heat 2–3 inches of oil in a deep pot to 350°F (175°C). Carefully add a few rangoons at a time, making sure not to overcrowd the pot. Fry for 2–3 minutes, turning once, until the wrappers are golden brown, crisp, and bubbly. Use a slotted spoon to transfer to a wire rack set over paper towels to drain.
- Serve hot with your favorite dipping sauce.
Notes
- Filling Note: This wonton wrapper recipe makes about 48 wrappers. The crab rangoon filling as written will fill around 36 wrappers. The extra wrappers can be frozen for later use, or filled with cream cheese, veggies, or your favorite filling. You can also cut them into strips and fry for crispy wonton chips. If you’d like to use all 48 wrappers for crab rangoons, simply scale the filling recipe up by 1.5x.
- Measuring Note: Gluten-free flours are tricky to measure by volume, so I recommend using the gram weights provided. Cup measurements are included for convenience, but weights will give you the most reliable results.
- Ingredient Note: Always double-check labels to be sure your ingredients are certified gluten-free. In this recipe, pay special attention to imitation crab, Worcestershire sauce, and tamari, as some brands contain wheat or barley. I recommend looking for packages that are clearly marked gluten-free.
Nutrition
Calories: 129kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 207mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.3mg
