we all know and love crab rangoons, right? for me, they are a non-negotiable order whenever I see them on the menu. a friend of mine's family took these cheesy, deep-fried little puffs of joy and changed the game; instead of crab we use sage-flavored pork sausage and add even more cheese.
I know they look a bit intimidating, but don't let that stop you from making them... it is super easy! they are the perfect treat/appetizer/potluck contribution to impress your friends & family and to keep your bellies happy.
Yields: approximately 24 won tons
Prep Time: 20 minutes Bake Time: 5 minutes per batch
dip these babies in rangoon's go-to sweet chili sauce or you could do what we did and use my homemade Buttermilk-Dill Ranch
8 oz. (½ lb.) sage pork sausage
8 oz. cream cheese, softened
1 cup cheddar cheese, shredded
½ onion, minced
1 tsp. garlic powder
1 tsp. onion powder
1 (12 oz.) package wonton wraps – I use Nasoya brand*
24 oz. vegetable oil
water, for brushing/closing edges
In a large saucepan, over medium-high heat, sauté the sausage until lightly browned and cooked through.
Remove from pan, drain fat and set aside.
Combine the softened cream cheese, cheddar cheese, minced onion, garlic & onion powders in a large bowl. Mix well.
Stir in the cooked sausage.
Scoop a heaping teaspoon of mixture into the center of the won ton wrappers.
Using your finger, coat the wonton wrapper edges with water.
Pull the opposite corners of the wrappers up and pinch together, forming a pouch-like wonton.
Heat 3-4 inches of vegetable oil either over the stove or in a deep fryer.
Once hot, fry each wonton until golden brown, about 4 minutes.
You’ll need to flip the wontons around to ensure that all sides get browned evenly.
*You can find these wontons in the Organic section of the dairy isle. See photo below for the brand I use.