Chinese Cream Cheese Wonton

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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.

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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.

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Fold over wrapper to match edges.

Seal using a small amount of water to help it seal completely.

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Now just gently bend to create a slightly crescent shape. Stick the two corners together and your done.

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Set aside and continue until all your filling is used.

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Once your done forming and your oil is heated, ease four to six into the oil and cook.

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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.

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Remove from oil and let excess oil drip off, place on a paper towel lined plate.

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Continue until all wontons have been fried.

Move to a serving plate and enjoy!

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