Description
Have you ever wondered why the simplest little golden triangles are always the first thing to disappear from the table at a party? There is something almost magical about that specific crunch of a fried shell giving way to a warm, velvety center. You can make better-than-takeout Cream Cheese Rangoon in your own kitchen with just a few basic ingredients and a little bit of practice.
Ingredients
Scale
- 24 wonton wrappers
- 8 ounces cream cheese, softened to room temperature
- 2 green onions, finely chopped
- 1 clove garlic, minced very fine
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- Small bowl of water (for sealing)
- Neutral oil for frying (vegetable, canola, or peanut oil)
Instructions
- Prepare the Filling: In a medium mixing bowl, combine softened cream cheese, green onions, minced garlic, sugar, salt, and Worcestershire sauce. Use a fork to mash and stir until completely smooth.
- Heat the Oil: Pour oil into a deep skillet or heavy pot (about 2 inches deep) and heat over medium to 350°F. If you don’t have a thermometer, bubbles should form immediately around a wooden spoon dipped in the oil.
- Assemble the Wontons: Lay out a few wrappers at a time. Place 1 teaspoon of filling in the center of each. Dip your finger in water and run it along all four edges. Fold the wrapper in half diagonally to create a triangle, pressing firmly to seal and remove air bubbles.
- Fry Until Golden: Gently slide 4 to 6 rangoons into the hot oil. Fry for 1-2 minutes per side until light golden brown and bubbly.
- Drain and Rest: Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Let rest for a few minutes before serving.
Notes
Don’t overfill the wrappers or the cheese will leak out in the hot oil. Keep unused wrappers under a damp paper towel so they do not become brittle. For the best texture, avoid the microwave when reheating; use an air fryer or oven at 350°F instead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop / Frying
- Cuisine: American-Chinese
Nutrition
- Serving Size: 6 rangoons
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Protein: 6g