I was reminded this week how delicious crab rangoons are. I was also reminded that I’m on a public school teacher budget, so I’m making cream cheese rangoons up in here.
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After making that sweet chili sauce for the turkey meatballs I served for the Superbowl, I knew I needed to make cream cheese rangoons.
We get these every time we order takeout and I’m throwing caution (and SmartPoints) out the window. Let me tell you, these cream cheese wontons hit the spot.
Cream cheese rangoons’ 15 minutes of fame
If you watch a certain prime-time dating show (which my wife has been treating as her guilty pleasure this season), then you know that a certain Pilot who makes poor decisions tried rangoons for the first time on a hometown date.
For what it’s worth, I think Pete did Kelsey dirty. TV drama aside, who doesn’t love a good takeout recipe makeover?
Cream Cheese Rangoons: A Mood
I don’t know about you, but assembling and molding dumplings brings me peace. It is easy enough to let the little hands help with the prep. Thus, I set up my rangoon assembly on a baking sheet, and I let me daughters help me apply water to the edges.
Check out the video tutorial of my rangoon assembly to see the folding in action.
These little pockets of creamy goodness crisp up perfectly in the airfryer. I use the Ninja Foodi Grill almost every day for everything from chicken nuggets for the kids to grilling steaks when I don’t cook on the stovetop. I even cook hot dogs in there when it’s cold outside.
When I order from my local Asian takeout place, the sauce that comes with rangoons is the same sauce served with sweet and sour chicken.
My sweet chili sauce is kind of like a sophisticated older brother to that sauce. The tang and slight spice of the sauce complements the rangoons perfectly. It is 1SP per serving.
If you like this recipe or if you make it yourself, be sure to tag me on Instagram using #dwardcooks!
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These cream cheese rangoons bake well in the airfryer but can also be cooked in the oven. A healthy twist on a Chinese takeout staple!
8oz 1/3 fat cream cheese
1/2 cup non fat Greek yogurt
2 tsp sugar
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp kosher salt
32 @nasoya wonton wrappers
- Mix cream cheese, Greek yogurt, sugar, garlic powder, onion powder, and kosher salt together in a bowl.
- Add 1.5 tsp of this mix into the middle of each wonton wrapper.
- Wet the edges of the wontons with water using your finger, and pinch corners together into a diamond.
- As you pinch the sides together, make sure you leave no air and that all the sides are fully sealed.
- Give the wontons a spray of cooking spray and cook in an airfryer at 350 for 5-7 minutes OR in the oven for 10-15 at 400.
- Serve with my super delicious sweet chili sauce (find that recipe above or search sweet chili turkey meatballs).
Yields 32 rangoons.
2 for 3sp / 4 for 5sp (before sauce)
- Category: Snacks
- Cuisine: Chinese