Anaheim Rangoon

(Originally published July 24, 2013 MMM Foodies)

Anaheim Rangoon

Did Crab Rangoon ever really include any crab? I guess there are a few upscale Chinese restaurants that might put some crab in the recipe or maybe some of that fake “crab stix” stuff, but most don’t even bother, as far as I can tell. So, this is my “Anaheim Rangoon” made with Anaheim chilies, garlic and cream cheese. Since we have an allergy in the family that includes crab, I really didn’t want to include any in my recipe anyway. There is also a sesame allergy in the family and, with so much sesame oil in every Chinese restaurant, one of us rarely gets rangoon and used to really love them. So, I decided to make them at home. It’s really easier than I thought. The assembly takes a little time, but it isn’t really difficult.

After I made my test batch, I made some for dinner, as an appetizer. My resident rangoon fan gave them a solid thumbs up! I did the dinner batch in the wok with a little deeper oil than the test batch. The oil was also hotter and the rangoon cooked very quickly…maybe 20 to 30 seconds per side. They were a little darker, but quite delish! I would love to hear about your experience and see photos of your rangoon! Have fun and enjoy!


Rangoon Ingredients

Dumpling Wrappers, about 3-3/4” diameter, round (I found these at my local Asian food store)

1 block Cream Cheese, 8oz

2 cloves Garlic, run through garlic press or minced fine

1 Anaheim Chili, chopped fine, most seeds removed (substitute jalapeno for a hotter rangoon!)

Water, for sealing

Vegetable Oil for frying


In a mixer with a paddle attachment, if available, mix the cream cheese until softened. Add garlic and chilies and mix until well blended, stopping to scrape down the sides as needed. Transfer the cream cheese mixture to a storage container or small bowl. Line a tray with parchment or wax paper. Take a dumpling wrapper and put about a teaspoon of the filling in the center of it. Wet a finger and run across half of the outer edge to wet. Fold over the wrapper to form a half-moon shape. Press out any air and press down on the edge to seal. Wet the outer edge and pleat and press the edges to seal.


Heat the oil in a frying pan over medium high heat. (If you have a deep fryer, set at 350F.) Fry until golden brown on both sides, about a minute and a half to two minutes per side. Handle with care…cheese may start coming out! (Wondering if an eggroll wrapper might hold up a little better because they are thicker?)


Remove from frying pan to paper towel lined plate or tray to drain. Serve warm with salsa on the side. Enjoy!

Anaheim Rangoon with Peach Salsa

Optional: add a teaspoon of finely minced ginger to the cream cheese mixture and serve with Duck Sauce.


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