Crispy Duck Rangoon with Cream Cheese
Wonton wrappers are incredibly versatile, and these crispy duck and cream cheese dumplings are perfect as an appetizer for family dinners or your next duck feast. They’re so delicious, you may find yourself hoarding the entire plate!
This recipe is simple and flexible—wild goose can easily replace the duck. Finely dice the breast meat, then mix with freshly grated ginger, chopped green onion, soy sauce, rice vinegar, and a pinch of salt and pepper. For extra crunch, add chopped water chestnuts, or a green chili for heat. Fold in whipped cream cheese for a fluffy, easy-to-blend filling.
Place a heaping teaspoon of filling onto each wonton wrapper. Lightly moisten the edges with water, fold the bottom over the filling to form a triangle, and press to seal. Get creative: bring the two side points together over the filling for a fun shape—the choice is yours.
Heat oil in a skillet or wok and deep-fry the wontons 1–2 minutes, until golden. Drain on paper towels and serve with Sweet Chili or Hoisin sauce for an irresistible appetizer.
More Waterfowl Recipes to Try
If you love cooking with duck, exploring other waterfowl opens up a world of delicious possibilities. Try wild goose wontons or wild goose potstickers for bite-sized, flavor-packed appetizers. For hearty mains, duck tenderloin stir-fry offers mouthwatering flavor and fresh indulgence, while duck and goose fajitas provide a bold, comforting twist on classic Mexican flavors. Experimenting with different waterfowl recipes highlights the versatility of these lean, flavorful proteins and keeps your weeknight dinners exciting.
Duck Rangoon
Ingredients
- 2 small duck breasts, finely diced, about 1 cup
- 2 green onions, finely chopped
- 1 tsp grated fresh ginger
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 1/2 cups whipped cream cheese
- salt and pepper
- 1 1/2 cups canola or vegetable oil
- 24-28 wonton wrappers
Optional
- Sweet Chili sauce
- Hoison sauce
Instructions
- Finely dice the duck breast and place in a bowl. Add green onion, grated ginger, soy sauce, and rice vinegar. Season with salt and pepper, then stir in the whipped cream cheese until well combined.
- Place a wonton wrapper on a board. Spoon a heaping teaspoon of filling just above the center. Lightly moisten the edges with water, fold the bottom over the filling, and press to seal into a triangle shape. Bring the two side points up over the filling and pinch the ends together. Repeat with remaining wrappers and filling.
- Heat oil in a skillet or wok over medium heat. Deep-fry 1–2 minutes, until golden brown. Remove and drain on paper towels.
- Enjoy hot with Sweet Chili sauce or Hoisin sauce for an irresistible appetizer or snack.
Notes
- Protein swap: If you don’t have duck, wild goose works perfectly.
- Finely dice the meat: Small pieces ensure the filling blends evenly and cooks quickly in the wonton wrapper.
- Use whipped cream cheese: This creates a fluffier, easier-to-mix filling. Regular cream cheese works, but you may need to soften it first.
- Seal well: Make sure the edges are moistened and pinched tightly to prevent filling from leaking during frying.
- Cooking tip: Don’t overcrowd the skillet; fry in batches for even, golden crispiness.
- Serving suggestion: Serve hot with Sweet Chili or Hoisin sauce for maximum flavor.
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