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Cream Cheese Rangoons Recipe

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Cream Cheese Rangoons are crispy wonton wrappers filled with a smooth, savory cream cheese and green onion mixture. Serve them warm with sweet-and-sour or sweet chili sauce for an easy takeout-inspired appetizer.

Ingredients

  • 8 ounces cream cheese, softened
  • 2 green onions, finely sliced
  • 1 teaspoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon Worcestershire sauce, optional
  • 24 wonton wrappers
  • 1 large egg
  • 1 tablespoon water
  • Neutral oil for frying
  • Sweet-and-sour sauce, for serving
  • Sweet chili sauce, for serving
  • Sliced green onions, optional

Instructions

  1. Place the softened cream cheese in a medium bowl and stir until smooth.
  2. Add the green onions, soy sauce, garlic powder, onion powder, and optional Worcestershire sauce. Mix until evenly combined.
  3. Whisk the egg with 1 tablespoon water in a small bowl to make an egg wash.
  4. Place one wonton wrapper on a clean work surface and spoon 1–2 teaspoons of filling into the center, taking care not to overfill it.
  5. Lightly brush the edges of the wrapper with egg wash.
  6. Bring the corners toward the center and firmly pinch the edges together, making sure the seams are completely sealed.
  7. Repeat with the remaining wrappers and filling, keeping the wrappers and assembled rangoons covered with a slightly damp kitchen towel to prevent drying.
  8. Pour about 2 inches of neutral oil into a heavy pot and heat to 350°F (175°C).
  9. Carefully add a few rangoons to the hot oil without overcrowding the pot.
  10. Fry for 2–3 minutes, turning as necessary, until crisp and golden brown.
  11. Remove with a slotted spoon and transfer to a paper towel-lined plate or wire rack.
  12. Allow the rangoons to cool briefly because the cream cheese filling will be very hot.
  13. Serve warm with sweet-and-sour sauce or sweet chili sauce for dipping.

Notes

  • Avoid overfilling the wonton wrappers and seal every seam firmly to help prevent leaking during cooking.
  • Keep unused and assembled wrappers covered with a slightly damp kitchen towel so they do not dry out.
  • For crab rangoons, add well-drained, finely chopped imitation crab or cooked crabmeat to the filling.
  • For air-fryer rangoons, lightly spray with oil and cook at 375°F (190°C) for 6–9 minutes, checking early and turning if necessary.
  • For baked rangoons, lightly brush or spray with oil and bake at 400°F (200°C) for 10–14 minutes, until crisp and golden.
  • For a spicy filling, add a little sriracha, finely chopped jalapeño, or crushed red pepper.
  • Assembled rangoons can be refrigerated for several hours before cooking as long as they are well covered.
  • Refrigerate cooked leftovers in an airtight container for up to 3–4 days and reheat in an air fryer or oven for the crispiest texture.
  • Uncooked rangoons can be frozen in a single layer, transferred to a freezer-safe container, and cooked from frozen with additional cooking time as needed.

Nutrition

Find it online: https://thefamilycooking.com/cream-cheese-rangoons-recipe/