Cheese Rangoons with Sweet Ginger Chili Sauce.
Crispy baked cheese rangoons served with a bright sweet-ginger chili dipping sauce.
Servings: 5 servings
Ingredients
- 8 ounces cream cheese at room temperature
- 3 green onions finely chopped
- 1/2 teaspoon garlic powder
- 2 teaspoons tamari or soy sauce
- 20 square wonton wrappers
- toasted sesame oil for brushing
- 1/3 cup honey
- 2 tablespoons ketchup
- 1-2 tablespoons chili sauce
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons tamari or soy sauce
- 1 tablespoon grated ginger
- 1 clove garlic grated
- 2 tablespoons Thai basil or cilantro chopped
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the room-temperature cream cheese, finely chopped green onions, garlic powder, and 2 teaspoons tamari or soy sauce until smooth and evenly mixed.
- Spoon about 1 rounded teaspoon of the cream cheese filling onto the center of each wonton wrapper.
- Brush water around the edges of each wrapper, bring the corners together over the filling, and pinch firmly to seal each rangoon. Place sealed rangoons on the prepared baking sheet.
- Brush the tops of the rangoons lightly with toasted sesame oil.
- Bake for 12–15 minutes until the wrappers are golden and crispy; if they brown too quickly, tent with foil.
- While the rangoons bake, whisk together the sauce: honey, ketchup, 1–2 tablespoons chili sauce, lime zest, lime juice, rice vinegar, 2 teaspoons tamari or soy sauce, grated ginger, and grated garlic until smooth. Stir in the chopped Thai basil or cilantro.
- Serve the baked rangoons warm topped with additional chopped green onions if desired and with the sweet ginger chili sauce for dipping.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- spoon or small scoop
- pastry brush or small brush
- small bowl
- zester or microplane
- Measuring spoons
Notes
- To make crab rangoons, fold in 1/2 cup chopped crab meat to the filling.