3 Ingredient Cream Cheese Rangoons - Easy to Make at Home - How to Cook Tutorial
ฝัง
- เผยแพร่เมื่อ 22 ส.ค. 2023
- Learn how to make easy 3-ingredient cream cheese wontons at home with this step-by-step tutorial.
Welcome to Collard Valley Cooks! Have you wished you could make your Cream Cheese Rangoon recipes taste like a restaurant made them? You can do it! Come sit at my table and watch my cooking videos. You will learn how to cook Southern-style dishes using my mama's techniques and recipes. You will become a great cook, so stick around and don't miss a post by clicking that subscribe button today! Please leave me a comment if you like this recipe!
We have 4 large print cookbooks for sale! Purchase Collard Valley Cooks Cookbooks through our website: www.collardvalleycooks.com/co...
We have over 700 Printable recipes on our website. Use our search bar on the home page of our website to find any recipe. You can print it or save the pdf to print later. Go here to find this recipe under a food category here: www.collardvalleycooks.com/so...
To use our website search bar go to the top of the home page here: www.collardvalleycooks.com/
Future Cookbook Recipe
RANGOON INGREDIENTS:
8 OZ. CREAM CHEESE (ROOM TEMP.)
1/4 CUP SUGAR
1 GREEN ONION (GREENS ONLY, DICED)
1 EGG FOR EGG WASH
PACKAGE OF EGG ROLL WRAPPERS
For a full printable recipe visit our website at: www.collardvalleycooks.com/ap...
Subscribe to Collard Valley Cooks: / collardvalleycooks
Link to enter our current Giveaway: www.collardvalleycooks.com/gi...
See our Latest Video Tutorials: www.youtube.com/@CollardValle...
See our Most Watched Video Tutorials: www.youtube.com/@CollardValle...
Shop Tammy’s Amazon Favorites: amzn.to/3TSRbsx
Check out our website: www.collardvalleycooks.com/
Shop our Kitchen Best Sellers: www.collardvalleycooks.com/to...
We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
#rangoons, #creamcheeserangoons
Swaggerty Sausage Sponsor: www.swaggertys.com/
#collardvalleycooks, #collardvalleycooksrecipes, #southerncooking, #comesitatmytable - บันเทิง
![แฟนแนวใด๋ - ยูริ โตเกียวมิวสิค [OFFICIAL MUSIC VIDEO ]](http://i.ytimg.com/vi/4_XVMuhhbsU/mqdefault.jpg)
Never added sugar to them before. I use cream cheese, green onions, crab meat or imitation (depends on what I can get) and a little soy sauce. Our smallest batch is always 100+ . We just dip our finger in water to seal the edges.
That is how I make mine as well. I moved from Ohio to Washington (state) 25 years ago. I don't ever remember Crab Rangoon being sweet, other than the natural slight sweetness of crab until I moved back to southern Ohio a couple of years ago. I don't understand the need for the sugar. I no longer order them in restaurants because of that.
That is how I have been making them for like 20 years. I have never added sugar before. Is it a southern thing? I live in Michigan.
Won tons have just the cream cheese
I'm in OHIO and most places here add sugar!!!...🦋
I think the imitation crab that a lot of people use has some sweetness to it, but that seems like a lot of sugar, but if that's what they like...
My cousin was married to a Japanese girl years ago. She taught us how to make Gioza. It is the won ton skins like you are using there. Browned hamburger, with chopped onions, and bean sprouts with some soy sauce. We used corn starch with water to seal them. Then fry them until golden brown. We made 100 at a time.
You can even freeze them and have them later.
Cornstarch and water is the best way to seal them!
I love gyoza's 😊
They sound so good!
I'm half Japanese and gyoza's are the bomb!! There is plenty of room for creativity to make them to your liking I'll come over and make you some!😊
😊sounds good! Gonna need to make some to try!
I've always ordered crab rangoon or rangoon from Chinese restaurants but have never made them. Also, the rangoon I've had has Never had any kind of Crab in them. Also the Cream Cheese is very Sweet! Just like Tammy made them. If you'll notice Tammy did not say she was making Crab Rangoon. Look at the title. It says Cream Cheese Rangoon. So why is everyone asking where the Crab Meat is? Smh! I'm 64 yrs old and every Rangoon I've ever eaten has been sweet so I'm sure the cream cheese was sweetened with sugar! Tammy these look delicious! Everytime I order Chinese I order these. I cant wait to cook them myself. Thanks for the recipe! Im sure they would taste good with crab in them also. Will have to try that way too. I just enjoy the crispy cream cheese goodness dipped in sweet and sour sauce! Hey Chris! Love y'all! 🤗💜🙏
I make them all the time. I use shallots instead of green onions. I put sugar in mine. I use eggroll wraps, but I don't cut mine in squares. I roll mine like an eggroll.
Good idea, thanks.
They look great Tammy...I'd put a bit more cream cheese in mine and make sure you share with Chris...LOL LOL..Yall are adorable!
My husband used to say, “whoever makes the crab Rangoons just holds the can of crab meat over them just long enough to bless them with crab meat “ No crab actually goes in 😂 You could pinch the two longest corners together also. Then it would look like a Cappalletti but that’s another story
Never used sugar, just green onions and garlic. Serve with sweet and sour dipping sauce! Addictive!
1. If you brush the edges with water before you crimp them they won't burst.
2. Butter in the oil will turn rancid
I am a taxi driver in Knoxville Tn. One of my passengers said her husband was the one who invented crab rangoon. He was from Taiwan. He used small salad shrimp in the recipe. The best in town.
Tammy, I’ve been following you from the beginning. I don’t know if I’ve ever told you this before but I grew up with a mother who wasn’t exactly the kind of mother I had always wished for. Thank my Father God that I was able to break that generational curse. My 26 year old daughter are very close 🙏🏻 Just want you to know, even tho I’m 60 ughhh You have always and will continue to be a ‘mother figure’ for me. Not only do you teach me so much but the time I spend with you, Chris, Amy, May and her wife is like spending time with family and I could NEVER put a price tag on that. I love you all from the heart of my bottom. Blessings from Birmingham 🥵❤️
Thank my Daughter and I love crab rangoon but the restaurants call them crab Rangoon but Don't put any crab in and if they do it hardly any at all.Imgoing to make some thanks to you.
For anyone not wanting a sweet version and sugar free, i just use following ingredients for inside:
Cream cheese, imitation crab, minced sweet onion and garlic powder. Mix it all together!!! These are always a hit around New Years!!!! ❤
Table for 2 at Tammy's house tonight for dinner! 😋
Thank you Chris & Tammy, you guys are the best❤
I finally mastered sushi and now we'll be having rangoons thanks to you making it look so easy.
WATER is all you need to seal! You can also skip that using the fork to go around. I’ve never had them come open. thanks for the recipe you know I got a try this soon I make them the old fashion way. I learned from some Filipino nurses that I worked with. This is really easy. Thanks again.
You better share with Chris! He’s been out in the heat showing us around town! Lol Thanks for showing us that we can cook Rangoon at home!
I've always been intimidated to try making these thinking it would be a much harder process than you made it to be. I've had wonton s or egg roll wraps both in my freezer for some time now just afraid to try it. Thank you for making the process look so easy! I'm definitely going to do it now less intimidated. I've been following you and Chris for years. I love your show and your home cook Mama's recipes. You cook like I do. I do everything from scratch as a good cook and a baker. I live in the mountain forest of S CA. I like to make all baked goods and pies to sell to the mountain folk. It is one of my joys in life to bake and cook. Thank you for sharing all the wonderful recipes that I have borrowed from time to time. Especially your cornbread and your fried pies. Yum yum!
I haven’t added sugar before but I’ll try it. I put chicken,cream cheese and New Mexico Hatch green Chile,they are so tasty because of the Chile it’s not hot just great flavor.. however you make them enjoy it! Life is good!!!
Our Walmart used to sell Pagoda crab & cream cheese rangoons. Was addicted. Now I can't find them. Good to know so easily made at home 😊, thanks!!
I’ve never added sugar and never made them without crab. I add a little Worcestershire sauce and garlic to the cream cheese, scallions and crab. I seal the edges with water. You can bake them if you are counting calories but they are so much better deep fried.
Can I mix the cream cheese without a mixer? Do you think it will turnout ok, it's n a bowl and it is soft .Well I whipped it up and added real crab meat they are very tasty it's 2am,and I will make some more later on today,thank you for the very easy recipe....Collard Valley Cooks.....
They are simple to make. Love Crab Rangoons They look good. I've never seen butter put in deep-fried oil before.
Oh, I’m on it! As soon as I can get to the grocery store for ingredients, I’m going to make a batch! Yum!
I've been making crab rangoon for over 30 years. I've not tried adding chopped scallions, but I will next time. In Calif., I can buy real crab in a can and I use one can per recipe. You can really taste the difference from imitation crab.
I use canned crab also. It's available in ohio too.
I’m 3 hours from the Gulf so I use a little fresh crab. Not much, just a bit to taste.
@KevinMartin3523. Just curious if you're using 1 can of crabmeat to an 8oz cream cheese, for this recipe?? I ask because I wondered if one can would be too much crab? Although, who can have too much crab?? 😊
Yes, one can of crabmeat to 8 ounces of cream cheese. Works really well. Thanks for all you have shown me.
I would just cut the squares, fill them and seal with another square on top. Just make them square. 11:50 Bigger the better!
I would make a bunch up first then fry them up because it would be easier! If you use water you can eliminate the egg mess!
I'm totally trying these with jalapeño, bacon, and green onion in that cream cheese. Will be like crunchy jalapeño poppers. 😊 will have them with a sweet chili sauce.
I use powdered Sugar In mine. Not regular sugar, the taste Is Incredible
I love these things! And honestly with the price to eat out I’m very grateful for this recipe! Thank you so much!
I’ve had crab Rangoon in Iowa, Illinois, Pennsylvania and Ohio, they’ve been quite sweet with added sugar. It’s not just a southern thing lol. And y’all can make yours the way ya want. We still have freedom of food choice in America!
Lol 😂 Cute
Noooo sugar, add crab, put in a splash of worchetershire sauce, lots more green onions…than you have a great crab Rangoons!
Every single place I’ve had crab rangoons, they’ve been slightly sweet. It makes a good counterpoint for the cream cheese.
I like mine with real or imitation crab. Ever since Raidas went out of business in St. Mary's we don't have a really good Chinese restaurant so I order from China King. I have also made Rangoon and baked them and they turn out great that way also and dip in Sweet Chili Sauce. Tammy you can also stack a few wrappers and cut with a pizza cutter.
I get crab Rangoons every time I go out for Chinese. 😋
I've watched several videos recently on making "cream cheese Rangoon" and in my opinion yours is the best. I not only enjoyed your video, I also loved your simple and easy recipe. I don't like crab (real or fake) and everyone else insist that it needs crab. Personally if I were going to add a meat of some sort, I would prefer chicken. I know some would say only crab is traditional but I don't eat things because it's traditional, I eat food I like. I believe you should be able to be inspired by recipes and be able to change and adapt to not only what you have but what you love. I loved that you cook like the rest of us, a little messy sometimes and maybe not as prepared as we would like. The running conversation between you and your husband was fun as well. Thank you for the wonderful video.
The air fryer would be an easy and less messy way to cook. I’ve air fried egg rolls that turned out great.
I love how crispy things turn out in the air fryer
I cook for just myself so I would be so grateful if you would share how long and at what temp in the air fryer. That would make it so much easier to freeze a bunch then just cook a couple. TIA! 😋
@@Southerngirl0997 unfrozen they take about 10-12 minutes on 400.
What brand air fryer you have?
Hey yall!! And thank you Tammy. I had no idea you could cook a good pinto bean without ham, hocks or fat back or any of that stuff. Thank you. I cooked my first pot of goodole pinto beans with no meat I couldn’t believe it. Thank you.!!!❤❤
I seldom put meat in my pinto beans. They are delicious, and they last longer
I use turkey bacon. We used salt pork and pork bacon in the past. I put a little sugar in my pintos and cornbread. Just a touch (1/2 teaspoon) to perk them up.
I'll have to check that out cuz my mamma always used fat back in all her bean recipes. One of my favorites was her fresh cream peas with hot cornbread. Yummm. Also she made her fresh pintos with a little chili powder & small amount of cumin. You couldn't tell but everyone always wanted to know how she made those beans. Even after she passed, people asked me about those beans!! That and her chocolate meringue pie was to die for. Tammy cooks a lot like my mamma did, and I love her recipes!!
Awww, Tammy, you can't fool me, your sweet Chris will get his share, and more if he wants, no doubt in my mind. I Iove these too!😂❤
No crab, that’s funny. The ones I get always have imitation crab in them for the flavor. ❤
She makes cream cheese ragoon
It does say "crab" in the intro but I'm sure she's making it her own personal way as in the sugar 😉. I make a cheam cheese cinnamon sugar rangoon sprinkled with powdered sugar for a sweet treat sometimes.
I am confused! Your recipe says Crab Rangoon! No crab in it🤔
Looks great! I would recommend moving the handle of that pot around so it's not hanging off the counter. It could easily be accidentally bumped and that whole pot of boiling grease land on your bare feet!
I use to make these years ago and they'd all be gone in minutes when I took them to parties
Try this on for size: Cut the egg roll sheets into circles. Brush with egg wash as you did in the video. Filling: Cream cheese, half teaspoon of Pink salt, mix well. After placing the filling into the center of the circles, add Guava paste on top of the cream cheese. Seal circles and fry. Mmm, mmm, good!
I’m going to try filling them with bacon & cheddar cheese ! 😁 the possibilities are endless.
Ghee might be 'safer' to use than butter. So looking forward to making these!
I love Crab Rangoons! I apologize I haven't watched in awhile but, did y'all get a new kitchen/house? It's gorgeous!
I would take a bit more time then Tammy was able to do since she did this live and make sure to fold them more neatly at press the edges better so the cheese don’t come oozing out in the oil.
Chris, cream cheese does go good with cucumbers; use to make an appetizer with cocktail rye bread, spread cream cheese, put thick slick of cucumber on top and sprinkle dill weed, so good
If u want to add real crab or real crab from the can or imitation crab which is what most places put in theirs. I’ve even put those misfit cooked cold shrimpys
Fantastic ❤ Thank you it's all I ever eat when we go to a Chinese restaurant Lol😅😅
Hello from KY love you and your channel and your family ❤️.Hi just wanted to tell you i made some crab Rangoon .I used canned crab.And did the recipe you have.Took your advice on less sugar used a tbsp and just a tbsp if the crab.They were so good.I froze some also.Still have half a package wonton wrappers.Dont really know what to do with them.❤
The wrappers freeze well for later. You can also use them in place of lasagna noodles. Hi from Mississippi!
Donna, go through the comments as they are filled with ideas.😊
I prefer mine with Crabmeat in it also.
I make mine with cream cheese and jalapeños or cream cheese and mushroom with green onion mmmm
Little tip, if you scoop the cream cheese into little balls or spoonfuls and put in freezer for ten minutes and have oil at temp you won’t have them oozing out ❣️😋
Cheap places around here just call them Rangoon, all of the good places put imitation crab in them and then they are called Crab Rangoon. And I agree with you these are delicious
I use imitation crab and chopped Vidalia onion.. no sugar.
❤😊I make them just the way u do. But I add crabmeat in mine.and they are so delicious I can't keep my neighbors out of them as I cook them delicious. Love them my husband and son go at them. I made 60 of them at once. Yummy 😋
Love it with shrimp fried rice
No sugar but crab is a must.
Yum, I never made crab Rangoon but I sure do like them, and I know making them at home is a lot cheaper than getting them at a restaurant. By the way, I like it when you laugh Tammy. 😊❤
My favorite Chinese restaurant calls these cream cheese wontons and they only have cream cheese and sugar inside. They are delicious. I don’t care for them with the other stuff. 😊
I put Shrimp in mine 😁 I seal it up with water.
This is a little culinary diddy that will definitely sing loudly at any dinner party! Thank you! ❤️❤️❤️
I live in Wisconsin and they call them Rangoons here also. Thanks for the recipe, I will try your recipe but I also like the idea of crab or lobster mince in them too. I could make several different types!
Im in Wisconsin too. I dont like any seafood. Once my kids lied to me and I bit into crab ragoon, ugh. My husband & kids would love this.
My daughter loves these. Blessings to you with health and happiness ❤
Awe give Chris some. Love you guys. Have a blessed day!
These are my absolute favorite at the Chinese Restaurant. Thanks a million for sharing an God Bless yall 🙏
I don’t like seafood so these are perfect for me! I’m glad to see you make these! Thanks for the video Tammy and Chris!
I don’t like crab meat anyway, so yours sounds great😋
Our local thai noodle house serves these with a sweet/tar sauce.....YUMMY!!!!!!
Instead of sealing with egg,dip your finger in plain water and rub all the way around to seal. You just need it damp. It works much better than the egg and you can seal with just your fingers.
I made a big batch of real crab Rangoon yesterday and put them away on freezer bags of 7 in each baggy. To freeze for other times I'm craving them.
Do you cook first or freeze uncooked?
Ohhhh I can taste them already in my imagination Tammy. Love your show. God bless you.
Thank you for sharing Tammy and Chris have a blessed evening stay safe and healthy. My sister is going to love this recipe she loves rangoon 😋😋😋🙏❤🙏❤🙏
You guys are amazing people I’m making these right now. Your video started playing and I just sat there with your company.
These look so yummy!! I will definitely be trying them. Can you please tell me where you got your measuring cups? I love that kind, but can't find them. Thanks! 💖💖💖
collardvalleycooks.com
Wonton recipe
2 cups unbleached all purpose flour (unbleached very important)
1 egg
3/4 tsp salt
1/2 cup water (may need a hair more)
Cornstarch (for use in dusting your rolling pin and surface DO NOT use flour to dust pin or surface!)
Mix ingredients /knead then cover with towel for 1 hour to let it rest, i get my cream cheese out than too to allow it to soften to room temp because blending it with an electric blender/mixer breaks down the cheese bad reactions etc etc foodies know,
You want to make a well depression in your flour and salt mixture to pour in your egg and water after you’ve whisked them for a minute
Knead on cornstarch dusted lightly counter 5-10 times, flip dough over then knead another 5-10 times , cover with towel for the hour.
The towel should be damp and you can use damp paper towels as long as the dough is covered in the bowl all the way
After the hour knead more if required then pull half off to roll out putting other half aside for now.
Then cut your shapes out whether square or circle or rectangle if you’re doing mini log rolls , by now you’ve mixed your filling so add a spoon full into each wonton until used up then roll out other half of the dough to make the other 20 or so wontons to fill. Then of course bake or fry and you’re finished except to eat them all lol. Super important to use unbleached flour and use only cornstarch for dusting counter lightly 👍🏼
1/2 tsp of old bay per 8oz block really boost crab flavor of imitation crab and really boost flavor
I’ve not made these but I know I’d love them. So it’s a must make soon. ❤My husband stuffs hot food in his mouth all the time then gets cranky. I’m like it just come off the stove, it’s going to be hot.. Just wait a couple of minutes sweet Chris. ❤Tammy… Don’t you be stingy with sweet Chris…
Lol yes tell him to prick each wonton with a toothpick sprayed with a cooking spray to allow the cheese to cool for a minute and he’ll save a lot of pain lol ❤️
Looks delicious. Will have to try . Thanks for sharing ❤
I make mine like raviolis I cut the egg roll wrappers like you did but I put fillng on one square then egg wash then anonther square on top and seal then
I tried sweet crab ones and hated them! Thank goodness we have a chinese restaurant near me that makes them the right way!(without sugar!). Also, once tried making ravioli with wonton wrappers. They turned out so good!!( real,real lite & tastey!)
Thank you for sharing this recipe!! I will make them soon!!
We love them with cream cheese, sugar, and drained crushed pineapple
These look so good. Never thought about making them, seems easy enough though.
Those look yummy will need to make me some!! Thanks for sharing.
Hello-love your recipes.ive tried a lot of them.this is one I'll try this weekend.but have a question-do you ever reuse your oil?
Yes, I even talked about it in this video
Nice to see that you live in R. Hill. Hugs from Tybee Island.
So, the crab rangoon does NOT have crab in it?
If the menu says Crab Rangoon, there is either crab or imitation crab mixed in. I have seen just cream cheese Rangoon though.
😂😂😂😂😂😂😂😂😂
The recipe title says Cream Cheese Rangoons NOT Crab.😊
Yes, they have crab.
Yes, they have crab in them, either imitation or real.
Missed the no crab part, so just flavored cream cheese Rangoons. Good for folks that have allergies.
Thank you! I love these but have never made them. Can’t wait to try them. Neither can Chris. 😂
Those are similar to cream cheese wontons I absolutely positively love those!!! Thanks for sharing this video I definitely need to try to make these sometime 😊
Sweet chili sauc or sweet and sour sauce already made in the jar is good
These are so good and easy to make I don’t remember my recipe with sugar . I usually make allot of it and freeze them before frying . So when I have someone coming over I can fry a few. I’ve used real crab , imitation crab , lobster . My recipe has a drop of Worcestershire sauce .
Never put anything directly onto a paper towel if u want to keep it crispy. Put the paper towel under the rack. Place directly on rack
I absolutely love Rangoons!
My friend makes these daily and said you don't need all that sugar
I am making these, I love them🥰
I don’t use sugar. The crab meat adds a slight sweet taste.
I know your mama taught you to share so you make sure you share them with Chris! Lol
Strawberry cream cheese Rangoon… why not 😅
I'm going to try these! I always love them at the Chinese restaurant.
I use green onions crab meat cream cheese and minced pinapple. So good ..they do😊 look delicious
I would add a teaspoon of vanilla extract and no onions for me. But looks delicious
And some powder sugar on top to make it a sweet dessert