We used a variation of this recipe. We used surimi (mock crab or "krab") instead of the canned variety and we don't keep fresh ginger around...and we made half as much (and we still froze half of them)...and we were out of sour cream (so yeah, we barely followed that recipe). The filling was a bit thick and we decided using a food processor to mix everything and following the recipe more exactly would make for a better rangoon. They were still pretty good.
I also tried my hand at making my own sweet and sour sauce. I love the stuff at restaurants, but I hate the stuff you can buy at the grocery store...so I tried two different recipes (one when the rangoon were fresh and another when we heated up the frozen leftovers--they freeze well by the way). All of the recipes online involve some variation of Ketchup, Cornstarch, Vinegar, Sugar, and Pineapple juice or water. The first batch was too vinegar-y, so the second version we made had more sugar and and we cooked it longer...it was better, but still not awesome, so I'm still scouring the internet for something closer to what they have in restaurants--no luck.
It was fun to try to make crab rangoon at home. I look forward to perfecting our recipe! I'll post about it again when I have a recipe I feel confident about sharing.
