There used to be this wonderful Chinese food restaurant close to my workplace. Unfortunately they closed down and I no longer am able to have my favorite dishes there.
One of my favorites was a Cream Cheese Rangoon. It was sweet tasting and unlike any other I have had. I asked a waitress there once what was in them and she said just cream cheese and powdered sugar. That’s it. For such a delicious flavor.
So when I saw a Pumpkin Cream Cheese at my local bagel shop, I snatched it up and knew I would whip up some Rangoons. These were a nice treat and so simple! Another great party appetizer.
Pumpkin Cream Cheese Rangoons
4 oz Pumpkin Cream Cheese
2 Tbsp powdered sugar
Wonton wrappers (about 14)
Add oil to a large stock pot and bring to a temperature hot enough to fry wontons. (I tested mine by breaking off a piece of wonton and dropping it in to see if it started frying immediately)
In a small bowl mix together cream cheese and powdered sugar. Add a small dollop of cream cheese mixture to the middle of a wonton wrapper. Using your finger, wet the ends of the wrapper, fold them over the mixture and seal. They should form a triangle.
Drop one at a time into the hot oil and fry for a minute or so turning once to brown evenly on both sides.
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