A3. Rangoon Wontons (4) Recipe
Make A3. Rangoon Wontons (4) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Wrappers & assembly
Frying
Serving (optional)
Method
Filling
- 1
Prepare filling
Place the cream cheese in a medium mixing bowl and soften it slightly with a fork until smooth. Add the finely chopped cooked shrimp, minced green onions, minced garlic, soy sauce, sesame oil, white pepper, and sugar. Mix thoroughly until evenly combined and smooth. Taste and adjust seasoning (a pinch more soy sauce or pepper if desired).
Wrappers & assembly
- 2
Assemble wontons
Lay a wonton wrapper flat on a clean work surface with one corner pointing toward you (diamond orientation). Brush or dab about 1 teaspoon of cold water on the edges of the wrapper to moisten. Place approximately 1 level tablespoon of the filling in the center of the wrapper. Fold the wrapper over to form a triangle, pressing out any air and sealing the edges firmly. Optionally, bring the two outer corners of the triangle together above the filling and press to seal, forming the classic 'Rangoon' purse shape (use a little water to help seal). Repeat with remaining wrappers and filling. You should get approximately 16 wontons (4 servings, 4 each).
- 3
Prep for frying
Place assembled wontons on a tray lined with parchment or a lightly floured baking sheet, leaving space between them so they don't stick. Refrigerate for 10–15 minutes if the filling became too soft; this firms them up and helps them hold shape when frying.
Frying
- 4
Heat oil
Pour about 1½–2 cups of oil into a medium heavy-bottomed skillet or a pot, creating a 1–2 inch shallow pool (enough to submerge wontons halfway to fully). Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of wrapper sizzles and browns in about 30–40 seconds.
- 5
Fry wontons
Work in batches of 4–6 wontons so they have room. Gently lower wontons into the hot oil, seam side up if possible, and fry for 1.5–2 minutes per side, turning once with tongs or a spider, until golden brown and crisp. Adjust heat as needed to maintain 325–350°F so they brown without burning. Remove fried wontons to a paper towel–lined plate to drain briefly.
- 6
Alternative: bake
If you prefer baking, preheat oven to 400°F (200°C). Place wontons on a parchment-lined baking sheet, lightly brush or spray with oil, and bake 8–12 minutes, turning once, until golden and crisp.
Serving
- 7
Serve
Arrange warm Rangoon wontons on a serving plate. Serve with sweet chili sauce or duck sauce on the side and garnish with chopped cilantro or extra green onions if desired. Enjoy while hot for the best contrast of crisp wrapper and creamy filling.