Panda Express Cream Cheese Rangoon
User Reviews
5
Panda Express Cream Cheese Rangoon
Description
The recipe starts with softened cream cheese blended with finely sliced scallions and optional garlic powder to add subtle flavors. The mixture is portioned onto wonton wrappers, which are moistened at the edges and folded into triangles. To ensure the filling stays enclosed during frying, the edges are carefully sealed and twisted.
The filled wontons are deep-fried in vegetable shortening or oil heated to 350°F, which quickly crisps the wrappers to a golden brown with a bubbly texture. Frying in small batches prevents overcrowding and ensures even cooking. The finished rangoon have a crunchy outside and creamy inside that is mildly savory with gentle onion notes.
These rangoon are served hot immediately after frying, commonly paired with dipping sauces. They provide a satisfying bite-sized treat popular in Chinese-American cuisine.
Ingredients
- vegetable shortening or oil, for frying
- 8 ounces cream cheese softened
- 1 1/2 tablespoons scallions thinly sliced
- garlic powder optional
- 48 wonton wrappers
Instructions
- Heat the vegetable shortening or oil to 350°F in a medium pot or electric fryer. The shortening or oil should be 2 to 3 inches deep.
- In a small bowl, beat together the cream cheese and scallions. If desired, add a touch of garlic powder for additional flavor.
- Spoon about 1 teaspoon of the cream cheese mixture onto a wonton wrapper.
- Brush a little water over the edges of the wonton skin. Fold the wonton diagonally into a triangle. Be sure to seal all of the edges completely to prevent the filling from leaking out of the wonton as it cooks. Take the two opposite corners and press and twist them together. You may need to tack them together by brushing them with a little water.
- Use a thermometer or a small piece of wonton wrapper to make sure that the shortening or oil has reached 350°F. If the wonton wrapper bubbles immediately when dropped into the hot fat, it is ready.
- Drop only 4 or 5 wontons at a time into the hot fat. After about 1 minute, the wontons will begin to brown. Then they will brown rapidly, so be careful to remove them when they are lightly browned. If your oil is shallow, you may need to flip the wonton over so that it cooks evenly.
- Briefly drain the wontons on paper towels before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 48g | 74% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 68mg | 23% |
| Sodium | 568mg | 24% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 785IU | 16% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 87mg | 9% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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