Posts tagged ‘onion’

May 31, 2010

Crème de persil with chicken

read more »

January 1, 2009

Rangoons

I have to give full credit where it is due here to my friend Jen who roped me in with a snapshot of hers and thanks to left over wrappers and a hankering for some Oriental food, I went begging for the recipe.  This was insanely easy to whip together and I let the kids actually work on the stuffing and sealing portion with those nimble fingers of theirs.  Jen offered one key pointer in that you need to use block style cream cheese as softened or tub style whipped cream cheese doesn’t work well in the boiling process.  One more thing I found out the hard way is they do not heat well in the microwave, but in the oven at about 150 degrees F for about fifteen minutes they are perfectly warmed for serving.

I use peanut oil, just because the flavour is amazing for oriental dishes.  You can use any preferred frying oil for this, but if you choose to use peanut oil, note that it smokes quickly at lower temperatures than most oils.  If you have followed any of my recipes, I never use a thermometer to test the readiness of oil.  I just keep a few snips of bread handy, toss them in as the oil heats and when they tan and turn – it’s ready.

I plan to test out adding in crab meat next time, but if you have other add in suggestions, throw them this way!  I hope you enjoy these as much as we did!

Ingredientsrangoon14

8 ounce package of cream cheese

4 – 5 green onions, finely minced

1/4 pound fresh chives, finely minced

50 wonton wrappers

1 egg, beaten

Directions

  • In a medium mixing bowl, add onions, chives and cream cheese.
  • Stir well with a fork until no longer clumpy.
  • Using a basting brush or fingertips, lightly paint egg on each side of wonton wrapper.
  • Fill wonton center with a spoonful of cream cheese mixture.
  • Seal wrapper by bringing four points to center and sealing meeting sides firmly.
  • Set on a clean non stick surface.
  • In a heavy pot or fryer, ready oil.
  • Lower rangoons in gingerly, no more than three at a time.
  • Once completely golden, remove from heat and allow to drain on a paper towel or wire rack.
  • Serve warm.

rangoon3rangoon6

rangoon8

rangoon12