Ingredients (Cheese Rangoons)
- 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
Ingredients (Sweet Ginger Chili Sauce)
- 1/3 cup honey
- 2 tablespoons ketchup
- 1-2 tablespoons chili sauce
- 2 teaspoons lime zest, plus 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons Tamari or Soy Sauce
- 1 tablespoon grated ginger
- 1 clove garlic, grated
- 2 tablespoons chopped Thai basil or cilantro
Directions:
- Preheat the oven to 400F. Line a baking sheet with parchment
- In a bowl, mix the cream cheese, green onions, garlic powder, and soy sauce.
- To assemble, spoon 1 rounded teaspoon of filling onto each wrapper. Brush water around the edges of the wrapper, then bring the corners of the wrapper together in the center and pinch to seal the cream cheese inside. Place on the prepared baking sheet. Brush each Rangoon with oil.
- Bake for 12-15 minutes until crispy. If the Rangoons are browning on top, cover with foil.
- To make the sauce, combine all ingredients in a bowl.
- Service topped with green onions and dip in chili sauce.
To Make Crab Rangoons: mix in 1/2 cup chopped crab meat.
Source: Tieghan | Half-Baked Harvest
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