I was so overwhelmed at how easy it was to make crab rangoon, I decided to experiment a little more with the ingredients I have left—cream cheese and those dumpling wrappers. Since I bought plain cream cheese, I thought it would be boring if I didn’t add anything else. Luckily, I saw that I still had a little of McCormick’s Italian seasoning left, so I just sprinkled around half a tablespoon of it onto the cream cheese plus added a little chili powder before mixing it really well and wrapping it up. But that was the tricky part, the wrapping-up part.
Earlier, Poi helped me out with the wrapping and it was almost disastrous. I had to “support” the dumplings with the tongs to keep them from opening up. So this time, I thought I would practice on how to close it up properly. I really couldn’t.
I ended up just scrunching the sides and it somehow looked like a flower. Haha. Well, at least my lousy skill turned out to looking something like art—or not.
Bottom line is that it tasted delicious. Perfect late night binge while watching season 2 of Dexter.
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