Duck Rangoon
Serve these crispy duck and cream cheese dumplings as an appetizer for the family or your next duck dinner gathering.
Servings: 6
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.