Crab Rangoon Hamantaschen
These totally kosher Crab Rangoon Hamantaschen are totally crab-ulous! Cream cheese and crabbed stuffed in a flaky pie crust and dipped in a sweet and sour sauce.
Ingredients
Hamantaschen Dough
- 2 ½ cups all-purpose flour
- ¾ tsp fine salt
- ½ tbsp granulated sugar
- 8 oz cold unsalted butter, cut into chunks (aka 2 sticks or 16 tablespoons)
- 1 large egg
- 1 tsp apple cider vinegar
Cran Rangoon
- 6 oz cream cheese, softened
- ¾ teaspoon soy sauce
- 1½ tablespoons chives, plus more for garnish
- ¾ teaspoon white sugar
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- 8 ounces imitation crab meat, shredded
- Wonton crisps for garnish
- Sweet and sour sauce or duck sauce for dipping
Instructions
- First, make your pie dough. Put the flour, salt, sugar in a food processor and pulse a few times. Then add the butter and pulse just until combined into crumbly wet sand. You can also do this by hand!
- Whisk together the egg and vinegar in a small bowl and add it to the dough. Pulse in the food processor or mix by hand just until a crumbly dough forms, adding cold water if needed to bring the dough together.
- Form dough into a disk and wrap well. Chill for at least one hour.
- Meanwhile, make the crab rangoon filling. Stir all the ingredients together from cream cheese through crab in a medium mixing bowl until combined.
- When ready to bake, pre-heat the oven to 400 degrees F. Roll out the dough on a lightly floured surface until it is about 1/4 – 1/8 inch thick. It helps to let the dough warm up slightly first. Don't rush the rolling! Use a 3 or 3 1/2-inch circle cookie cutter to cut circles in the dough. The top of a wine glass works too! Roll out the scraps and recut into circles.
- Then take a heaping teaspoon or so of the crab rangoon filling and put it in the center of each circle. Pinch together the sides to make a triangle, making sure to fix any cracks in the dough.
- Place the hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading. Wash with egg wash. Bake for 20 minutes until filling is gooey and crust is brown. These are best served warm so eat out of the oven or reheat in a warm 200 degree oven and serve! Garnish with chives and wonton chips and sweet and sour sauce for dipping.
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