What’s my favorite appetizer? Shrimp Rangoon. It has a creamy filling with soft shrimp wrapped in a crunchy shell. Serve with a tangy sweet and sour sauce or your favorite.
A wonton wrapper is used to hold chopped shrimp, cream cheese, and seasonings. The whole thing is then deep-fried until golden brown and crispy.
Different recipes call for slightly different filling ingredients, but the main part of this dish is the combination of salty, juicy shrimp and smooth cream cheese.
It only takes a few easy steps to make these shrimp wontons.
Appetizers like these Crab Rangoon, Bacon Wrapped Shrimp, Popcorn Shrimp, and Margarita Shrimp are impressive and delicious. They’re great for parties, family gatherings, or just as a snack.
Cream cheese – Use regular or low fat cream cheese for best results. Soften to room temp for best mixing.
Shrimp: Salad shrimp that have been cooked work best, but you can use fresh shrimp and cook them however you like.
Soy sauce – Low sodium or regular soy sauce works best. Substitute ponzu in a pinch.
Wonton wrappers – Find these in the produce or refrigerated section. Egg roll wrappers are larger and might require you to cut them down into smaller squares.
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Shrimp rangoon is a tasty appetizer that has become a staple of Chinese-American cuisine This crispy deep-fried dumpling is filled with a creamy, cheesy shrimp filling that bursts with flavor when you bite into it
In this article, we’ll dive into everything you need to know about this popular appetizer, including its history, ingredients, and how to make it at home. Keep reading to learn all about this crowd-pleasing snack!
A Brief History of Shrimp Rangoon
While shrimp rangoon may seem like an authentic Chinese dish, it was actually invented in America. Chinese immigrants adapted their traditional cooking techniques to appeal to American tastes, creating fusion dishes like shrimp rangoon.
The exact origins of shrimp rangoon are murky, but it first started appearing on Chinese restaurant menus in the United States in the 1950s or 1960s. The creamy, cheesy filling was an instant hit, and soon shrimp rangoon became a staple appetizer at Chinese restaurants across America Its popularity has endured over the decades, cementing its place in American-Chinese cuisine
What Exactly is in Shrimp Rangoon?
Shrimp rangoon consists of just a few main ingredients
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Wonton wrappers – The crispy exterior is made from thin wonton skins or wrappers. Wontons are traditionally filled with meat or vegetables then cooked by boiling, steaming, or frying.
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Shrimp – Small shrimp, either chopped or left whole, provide the main protein filling.
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Cream cheese – Cream cheese gives the filling its distinctive creamy, cheesy flavor and texture.
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Green onions – Sliced green onions provide a fresh, aromatic flavor.
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Garlic – Minced or powdered garlic adds a subtle kick.
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Seasonings – Small amounts of soy sauce, sesame oil, pepper, and other seasonings enhance the flavor.
The ingredients are combined into a creamy filling, then spoonfuls are wrapped securely in the wonton wrappers before frying. The crispy skins and rich filling are a match made in heaven!
Step-By-Step Instructions for Making Shrimp Rangoon
While takeout shrimp rangoon is delicious, it’s also easy and rewarding to make at home:
1. Prepare the Filling
Chop and mix together the cream cheese, shrimp, green onions, garlic, soy sauce, sesame oil, pepper, and any other flavorings until evenly combined. You want the texture to be creamy but still able to hold its shape when spooned into the wonton wrappers.
2. Assemble the Dumplings
Lay a wonton wrapper on a flat surface and place a spoonful of filling in the center. Use your finger to moisten the edges with water before folding the wrapper over into a triangle encasing the filling. Pinch the edges closed.
Assemble the remaining dumplings until all the filling is used up. Place the finished dumplings on a baking sheet or plate lightly dusted with cornstarch or flour to prevent sticking.
Tip: You can fold them into squares or half-moons instead if you prefer.
3. Fry the Dumplings
Heat 1-2 inches of oil in a pot or fryer to 350°F. Working in batches, add the dumplings to the hot oil and fry for 2-3 minutes until the skins are golden brown and crispy.
Remove them with a slotted spoon to a paper towel-lined plate to drain. Serve hot with your favorite dipping sauce.
And that’s all there is to it! With just a few basic ingredients and easy steps, you can have this flavorful appetizer ready in no time.
Cooking Tips for Perfect Shrimp Rangoon
Follow these tips for the best, crispiest homemade shrimp rangoon:
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Use freshly made wonton wrappers if possible for the best texture. Refrigerated or frozen wrappers also work well.
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Don’t overstuff the dumplings, or they may break open while frying. About 1-2 tsp of filling per wrapper is ideal.
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Moisten the wrapper edges well before sealing to ensure they stay closed during cooking.
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Fry them in batches to maintain the oil temperature. Don’t crowd the pot.
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Let the oil reheat between batches. The high heat ensures the wrappers get crispy.
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Drain on paper towels after frying to soak up any excess grease.
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Eat them fresh and hot! The flavors and textures are best right after frying.
Fun Variations to Try
Once you’ve mastered the classic version, get creative with these fun flavor twists:
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Substitute crab meat for the shrimp. Use real or imitation crab for a take on the original crab rangoon filling.
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Add water chestnuts for crunch or diced jalapeños for a kick.
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Use a blend of cream cheese and ricotta for a lighter, fluffier filling.
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Top with sweet and sour sauce, plum sauce, or sweet chili sauce for dipping.
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Swap the wonton skins for egg roll wrappers for an extra crispy exterior. Just be careful not to overfill them.
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For baked rangoons, brush the dumplings with oil and bake at 400°F for 10-15 minutes until browned and sizzling.
Why is Shrimp Rangoon so Addicting?
It’s easy to see why shrimp rangoon has remained so popular after all these years. The combination of flavors and textures is irresistible!
The crispy, crunchy wonton skins provide the perfect contrast to the soft, creamy filling inside. With each bite, you get the savory pop of the shrimp followed by the tangy cream cheese.
The hint of garlic and green onion cuts through the richness. It’s a perfect balance of flavors and textures in each tasty parcel.
It also doesn’t hurt that frying gives the dumplings an irresistible crunch. There’s something about that crispy exterior surrounding the hot filling that you just can’t get enough of. It’s the ideal combination of creamy, crunchy, crispy, and savory.
Shrimp rangoon also makes a great party food or appetizer. The small bite-sized dumplings are perfect for sharing and popping as finger food. It’s hard to stop at just one!
Serving Suggestions and Dipping Sauces
Shrimp rangoon is commonly served as an appetizer or side dish. Here are some serving ideas:
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Offer it as an appetizer before any Asian-inspired meal. It pairs especially well with stir fries, noodle dishes, or egg rolls.
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Add it to your next Chinese take-out or Asian fusion dinner party menu.
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Serve it as a snack, TV dinner, or party appetizer all on its own.
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For a full meal, pair it with rice and a light salad.
As for dipping sauces, sweet chili and duck sauces are classic pairings. But you could also serve it with:
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Soy sauce
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Sweet and sour sauce
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Plum sauce
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Hot Chinese mustard
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Siracha mayo
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Peanut sauce
Get creative with your own favorite sauces too! The crispy wontons are the perfect vessels for dunking in any sauce.
Storing and Reheating Leftovers
One of the benefits of shrimp rangoon is that it stores well for leftovers. Here are some tips for enjoying it again later:
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Let dumplings cool completely before storing to prevent sogginess.
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Place in a sealed container and refrigerate for up to 4 days.
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For longer storage, freeze in a single layer for 1-2 months. Once frozen, transfer to bags.
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To reheat, place frozen dumplings on a baking sheet in a 375°F oven. Bake until warm and sizzling, about 10 minutes.
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You can also fry frozen dumplings again to recrisp the skins.
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Microwaving tends to make the skins soggy, so reheating in the oven is best.
With proper storage, you can enjoy these yummy morsels again later in the week. The filling holds up well but the skins lose their crunch over time. Refrying or baking is the best way to revive them.
Is Shrimp Rangoon Difficult to Make?
One of the best things about shrimp rangoon is that it’s actually pretty easy and straightforward to make at home.
As long as you have the basic ingredients on hand, it’s simply a matter of assembling the wontons and frying them up. No special skills or equipment required.
The filling comes together quickly with just some easy mixing. Wrapping the dumplings does take some time but it’s mindless work, perfect for doing while watching TV or chatting with friends or family.
Frying may seem intimidating but as long as you follow safety precautions, it’s a simple process. Use a deep pot
How to Make Shrimp Rangoons
The first step is to mix the cream cheese, shrimp, garlic and onion powders, soy sauce, and some chopped green onions.
Second: Place 1 teaspoon of the shrimp mixture in the center of a wonton wrapper. Wrap into an envelope fashion (steps outlined below).
Third: In a large skillet or medium deep pot, heat a couple of inches of oil to 350F. In batches of 3-4 at a time, carefully fry in the hot oil for 2-4 minutes. Flip as needed until both sides are a light golden brown.
Fourth, carefully remove from the oil with a slotted spoon once it’s done cooking and let it drain on a wire rack or a plate lined with paper towels.
How to fold the Wontons
- Start on a diagonal and put a scoop of the cream cheese mixture in the middle of the wrapper.
- Take the bottom corner and fold up towards the top. Press to remove any air.
- Wipe the side points or edges of wrapper with water.
- Bring two corners of the wonton wrapper together in the middle.
- Pinch slightly to seal.
- Repeat until all the wontons are wrapped.
- For a new take on the classic crab and shrimp rangoon, mix minced shrimp with crab meat, cream cheese, scallions, and spices.
- Spicy Shrimp Rangoon: To make your rangoon hotter, mix in diced jalapenos, red pepper flakes, or Sriracha sauce with the filling.
- Avocado Shrimp Rangoon: For a creamy and tasty filling, mix mashed avocado with shrimp, cream cheese, and spices.
- If you don’t want to eat shrimp, you can make vegetarian shrimp rangoon by mixing minced mushrooms, carrots, and water chestnuts together.