When I first started talking about putting this recipe together and then dropped some pics on the facespace while I was making them, I got a lot of “WTF is a Rangoon?”
I was a bit flabbergasted because I thought crab Rangoon was one of those things everyone knew about because it’s on pretty much every menu of pretty much every Chinese food joint I’ve ever been to/patronized in North America and I knew *I* have a habit of ordering whenever I meet with a new Chinese food joint because it’s always either a terribly realized little fried dumpling, made up of a tiny bit of cream cheese that a crab walked by, or an amazing little dumpling filled with cream cheese and crab and other deliciousness.
Also, I assumed so many more of my friends watched Archer.
Either which way, those little dumplings are most certainly not naive to Rangoon, but were the inspiration for this leftover-bustin’ dish.
What you need:
- 1.5 cups cooked turnip, mashed
- 1 cup cooked and mashed potatoes
- 1 large yellow onion, finely chopped
- 1/4 cup of butter
- 3 tbsp brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tbsp dried savoury
- Salt and pepper to taste
- 1 pkg cream cheese
- 50-ish wonton wraps (most come in packages of 50)
- 1 tbsp corn starch
- 2 tbsp water
- Oil for deep frying
What you do:
- In a frying pan, sauté the onion in 1 tbsp butter until toasted (like, a step beyond caramelized).
- In a medium mixing bowl, combine the remaining butter, turnip, potatoes, sugar, nutmeg, savoury and the toasted onion.
- Add salt and pepper to taste.
- Refrigerate mixture until it’s cool,
- Mix the water and corn starch together.
- Fill each wonton wrap with 1/2 teaspoon of cream cheese and two tsp turnip mixture.
- Brush sides of each wrap with the cornstarch and water mixture, then fold as desired.
- In a wok or heavy saucepan, heat oil over medium-high heat.
- Test the temperature of the oil with a piece of wonton wrap. The oil is ready when the piece of wrap immediately floats to the surface.
- Fry the dumplings in small batches so they don’t overlap (3-5, depending on the size of your vessel), until golden brown.
- Place fried dumplings in a paper towel-lined bowl to cool.
- Serve hot with cranberry pico.
Cook’s note: Par-fry these (fry just until crisp, but not browned) then cool and freeze these guys for a make-ahead treat for another time. Reheat from frozen on a baking sheet in a 400 degree oven for 15-20 minutes.