Cream Cheese Rangoons
Crispy fried wontons filled with a creamy cream cheese and green onion filling.
Servings: 16 servings
Ingredients
Ingredients
- ?8 ounces 225 gcream cheesesoftened
- ?2 tablespoonsgreen onionsthinly sliced
- ?1/2 teaspoongarlic powder
- ?16 wonton wrappers
- ?oilfor frying. Use vegetable canola, or peanut oil
Instructions
Instructions
- In a medium bowl, combine the 8 ounces (225 g) softened cream cheese, 2 tablespoons thinly sliced green onions, and ½ teaspoon garlic powder. Stir until the mixture is smooth and well combined (about 1 minute).
- Arrange the 16 wonton wrappers in a single layer on a clean work surface. Keep unused wrappers covered so they do not dry out.
- Place about 1 tablespoon of the cream cheese mixture in the center of a wonton wrapper.
- Moisten the edges of the wrapper with a little water (use a fingertip). Fold or bring the wrapper edges together and pinch firmly to seal, ensuring there are no gaps. Repeat until all wrappers are filled and sealed.
- Place the sealed wontons in a single layer on a tray or plate while you prepare the oil.
- Heat oil (vegetable, canola, or peanut oil) to 350°F / 180°C in a deep pot or a heavy skillet. Fry the wontons in batches so they are not crowded.
- Fry each batch for about 3 minutes, turning occasionally, until the wontons are golden brown and crispy.
- Remove the cooked wontons with a slotted spoon and drain on paper towels. Serve warm.
Equipment
- Medium Bowl
- deep pot or heavy skillet
- Slotted Spoon
- Tray or plate
- Paper Towels
Notes
For more flavor, add hot sauce or Worcestershire sauce to the cream cheese mixture.
To make crab rangoons, you can add crab to the cream cheese mixture. Sometimes I use imitation crab meat, and that works as well.
Seal the edges of the wonton wrappers with water or egg wash. But make sure that you just damp the edges, as too much water won’t seal the wonton wrappers.
As you fill and fold the wontons, they will dry out just like egg rolls. So start frying the ones that you made first, followed by the rest.
Fry the rangoons in neutral-tasting oil with a high smoke point like vegetable oil or canola oil. If using a pot, fill with about 3-inches of oil, if using a deep frying then you need to add more oil enough till you reach the “minimum” line.
Do not fry in very hot oil as the cream cheese can start to boil and the wontons might burst.
Fry in batches! If you add too many wontons at a time, the temperature of the oil will drop and you’ll end up with greasy rangoons.
After frying, drain the rangoons on paper towels or on a wire rack.
Rangoons can be baked or air fried, the texture won’t be the same but it still works. Bake at 350°F (175°C) for 8-12 minutes.
Serve cream cheese rangoons withhomemade sweet and sour saucejust like Panda Express!
To make crab rangoons, you can add crab to the cream cheese mixture. Sometimes I use imitation crab meat, and that works as well.
Seal the edges of the wonton wrappers with water or egg wash. But make sure that you just damp the edges, as too much water won’t seal the wonton wrappers.
As you fill and fold the wontons, they will dry out just like egg rolls. So start frying the ones that you made first, followed by the rest.
Fry the rangoons in neutral-tasting oil with a high smoke point like vegetable oil or canola oil. If using a pot, fill with about 3-inches of oil, if using a deep frying then you need to add more oil enough till you reach the “minimum” line.
Do not fry in very hot oil as the cream cheese can start to boil and the wontons might burst.
Fry in batches! If you add too many wontons at a time, the temperature of the oil will drop and you’ll end up with greasy rangoons.
After frying, drain the rangoons on paper towels or on a wire rack.
Rangoons can be baked or air fried, the texture won’t be the same but it still works. Bake at 350°F (175°C) for 8-12 minutes.
Serve cream cheese rangoons withhomemade sweet and sour saucejust like Panda Express!