There is no recipe per se. I use cream cheese as the filling mixed with some chopped chives and the crab meat in a can and/or use chopped shrimp as well. The pasta is easy to make, but even easier for you to buy as wonton wrappers in a package already cut into squares (found in the produce section of most supermarkets). You simply place about a teaspoon or a little more of the creamed cheese filling in the center of a wonton skin, and wet the edges of the wrapper with water, fold like a triangle and then pinch the two longer corners together while your folding over shorter triangle corner. The three corners are now all pinched together. I deep fry them in oil, and allow them to get to a medium golden brown, then drain. Oddly, the creamed cheese will not usually leak out if they are sealed and done right. To get an idea of the eventual shape after frying, you can see how they are folded and crimped from photos on prepackaged boxes of rangoons. One time made a huge batch of pork fried rice and was not going to waste the leftovers. I simply bought some of the larger egg roll wrappers and filled them with the fried rice. Imagine, an egg roll filled with another favorite, fried rice! They go great with a sweet and sour sauce! The rice was a Basmati type, which I like to brown slightly in some seasoned oil, then add the water and cook it until its done. I usually add a bit of low sodium soy sauce, or Tamari sauce. The fried rice can be any kind, from pork, chicken, or shrimp, or just plain with some peas and/or scallions added. For the crab rangoons nothing is needed to serve them with. I freeze all of these, and when want a batch, I simply take out what I need and place them in my toaster oven for about 15 minutes, flipping after about 10 minutes. Really simple!! (I hope!) Sometimes I find it easier to buy the pasta as opposed to making some. A while back, I made a big batch of pasta and ran it through the pasta machine rollers, and then stacked it 'zig-zag' as a folded over 'pile'. I used a 3 inch biscuit cutter to cut a bunch round pasta circles all at once. The scrap pasta simply gets run through the machine again, until its a long sheet. Then, I make up a batch of seasoned mashed potatoes, with onion, cheese, bacon bits, or even roasted garlic, and make the Pierogies. That item, is a semi-circle round. Also works for ravioli too. Hope this helps! A hit: if you like the rangoons as a desert, add a bit of sugar and vanilla and omit the chives and crab meat. You can also add a small amount of a jelly, (careful it can burst!) or a some small apple bits into the cheese with cinnamon added. Your own imagination is the only limitation here, so be creative!

I use my Aunt Ruby's recipe: 8 egg yolks 8 tablespoons cream 2 cups flour pinch of salt. Combine egg yolks and cream. Stir in salt, then flour. Do not over mix. Put mixture on flour covered surface. Knead a couple of times. Roll out to desired thickness. I let it sit at this point for about 10 minutes. Cut into desired widths. I used a knife this time, but a pizza cutter works well too. (I have a noodle cutting rolling pin on order.) I let them sit again for about 10 minutes before putting into a boiling soup. Cook on medium until done. The time really depends on how thick you cut them. Try not to overwork the dough. I think this makes the noodles tough. Good luck.

Sounds great. I just added three beaten eggs to my dressing/stuffing.

The dried packages?. For a holiday meal, if it is your family tradition, i might just prep my noodle/pasta pot the night before, all ready to go with water and colander insert, and cook that puppy first thing am. Easy while every other prep is happening. Fresh cooked, even cooked that morning and cooled, then re-heated...still a not much saving of time if it needs to be warm. I like to put noodles and grains in 1/2 pint containers in the freezer when i make stock, then cover the grain/noodles with the fresh stock, than freeze. Nice to have for an easy soup addition. (the noodles are slightly underdone as they will finish cooking later)...in the soups. Even if you slightly under-cook, then lay out on a sheet pan in the freezer, then package loosely, then freeze, you still need to re-heat somehow...in another pasta pot. But i don't know the dish. Seems a lot of work to freeze and might just be a lump clump and starch gummy. If just noodles that are a plain side to have with turkey and gravy, i vote for fresh boiled. Not a good do-ahead unless it is a casserole type thing with other creamy ingredients to bake easily with other baked dishes. (with peas and cream and onions and a bubbly cheese topping) If you make your egg noodles by hand like we do, they for sure can be partially dried, nested on a sheet pan and frozen. Too much work for the day of.