Turnip Rangoon

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:

  1. In a frying pan, sauté the onion in 1 tbsp  butter until toasted (like, a step beyond caramelized).
  2. In a medium mixing bowl, combine the remaining butter, turnip, potatoes, sugar, nutmeg, savoury and the toasted onion.
  3. Add salt and pepper to taste.
  4. Refrigerate mixture until it’s cool,
  5. Mix the water and corn starch together.
  6. Fill each wonton wrap with 1/2 teaspoon of cream cheese and two tsp turnip mixture.
  7. Brush sides of each wrap with the cornstarch and water mixture, then fold as desired.
  8. In a wok or heavy saucepan, heat oil over medium-high heat.
  9. 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.
  10. Fry the dumplings in small batches so they don’t overlap (3-5, depending on the size of your vessel), until golden brown.
  11. Place fried dumplings in a paper towel-lined bowl to cool.
  12. 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.

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