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Bacon Rangoons

I came across this recipe over the weekend and just happened to have some wonton wrappers in my fridge that I wanted to use up. This Bacon Rangoon recipe is very similar to the appetizer crab rangoons that you might order in an American/Chinese restaurant. Except this recipe makes it even more American because it calls for bacon, America’s latest obsession instead of crab meat. Honestly though, do you really think there’s any crab meat in the crab rangoons you order at a Chinese restaurant?

Image220001734This appetizer has a filling made of bacon, green onion, Neuchatel cheese and Sriracha sauce that is quickly fried inside a wonton wrapper. Neuchatel cheese is a healthier version of cream cheese that I like to use and Sriracha sauce is one of my favorite hot sauces. It’s a chili sauce that’s not too spicy and has kind of a sweet flavor. I think it tastes great on pizza, eggs, and almost anything else. This recipe also has a sauce for the Bacon Rangoons made of soy sauce, rice wine vinegar, and sweetened with honey.

I started making this recipe by cooking four slices of bacon. I cook bacon in the oven, which is bit unconventional. It’s not as messy or greasy, but more importantly, I think it looks nicer. I laid the bacon out on a cooling rack that was placed on top of a baking pan. This lets the bacon grease drip off the so it’s not swimming in its own grease. I stuck the pan in a cold oven and set the temperature to 400F. I checked on it twelve minutes later, but let it cook longer than usual because I wanted the bacon crispy for this appetizer.

After my bacon was crispy and done cooking I chopped it into small pieces about a quarter inch in size. I mixed it into a brick of Neuchatel cheese that was already softened from sitting out on my kitchen counter. I stirred in a small amount of Sriracha sauce and one green onion that was sliced thin.

The wonton wrappers were already laid out on my counter so I spread about half a tablespoon of the filling onto each one. I had a small dish of water that I used to wet the edges of each wonton wrapper with my finger, then carefully folded each wonton wrapper into triangles. I was careful to keep the filling in the center and not leaking out the edges, which I pressed to seal.

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I already had some canola oil warming up in a pot on my stove. I used my digital thermometer to make sure the temperature was between 350F to 375F. I’ve found that when heating up oil for frying it’s best to warm it up slowly otherwise it can easily get too hot. Once the oil was in the target temperature range I fried the Bacon Rangoons in three batches for about one minute each side.

When done I set the rangoons on a paper towel to soak up any excess oil. While they cooled off I made the sauce. In a small bowl I mixed some soy sauce with honey and rice wine vinegar.

I talk about using a thermometer to check the temperature of oil, but I also use it when cooking chicken, pork, beef, or any other meat. I even use it when I’m roasting a turkey on Christmas. This is the thermometer I use and I’m really happy with it. I’ve used thermometers for years and I like the digital display much more than a dial with the tiny little lines.

I always had a hard time looking at the little lines, and by the time I was able to read it the temperature changed. Another thing I like about this thermometer is that there is a hold button, so I can press that button then pull the thermometer out to look at it without the reading changing. This thermometer is worth the small investment.

Adapted from Call Me PMC


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About Chef

James Cutler

Hello, my name is Jim Cutler. I love to cook and bake. I also like cake decorating and have taken some classes for it. I am not ...