Friday, March 1
Chinese Cream Cheese Wonton
Most people know what a crap Rangoon is, but what is a cream cheese wonton (or puff). Honestly- they are primarily the same thing. The real difference is crab is added to a cream cheese puff to make a Rangoon. Not many places serve the simplified version of the crab Rangoon, but I find with kids and gatherings having this alternative is handy. If you have ever eaten at a Panda Express then you will see "Panda Express Cream Cheese Wontons" on the menu. They are the one and the same, give them a try you'll like them!
Full time: 30 minutes
Makes 24-36 (based on stuffing amount)
You will need:
24-36 wonton wrappers
2 scallions, sliced thin
4 oz (1/2 package) cream cheese, softened
1/2 tsp garlic powder
1/4 tsp ground black pepper
1-2 cups vegetable oil for cooking
Let us begin:
Pour oil into a wide, high sided pan and set on stove top. Once all your puffs are formed you are going to want to hear your oil to 350.
In a medium bowl mix cream cheese, scallions, garlic powder, and pepper.
Time to form wonton.
Your going to want a small bowl of water near by to do this.
Place approximately one tsp of filling slightly off center in the middle of your wonton wrapper.
Fold over wrapper to match edges.
Seal using a small amount of water to help it seal completely.
Now just gently bend to create a slightly crescent shape. Stick the two corners together and your done.
Set aside and continue until all your filling is used.
Once your done forming and your oil is heated, ease four to six into the oil and cook.
You'll need to watch them for your timing. Based on the depth of your oil you may want to flip them over.
They will cook in roughly 4-8 minutes, becoming a nice golden brown.
Remove from oil and let excess oil drip off, place on a paper towel lined plate.
Continue until all wontons have been fried.
Move to a serving plate and enjoy!